Thank you! Thank you!I roast them and then peel and remove the seeds. Then I blend the "meat" of the tomatoes into a puree. You can process a tomato puree right then or cook it down in a pot over a low simmer to thicken into sauce. I like to add garlic, onion, bell pepper, basil and oregano. Use canning salt rather than table salt. You can waterbath process it, but add 1/4 cup ACV per quart to increase acidity to make it shelf stable. You can alternatively pressure can or freeze the sauce.