this looks complicated!
 

[url]http://www.seriouseats.com/2014/08/how-to-make-the-best-fresh-tomato-sauce-summer-spaghetti-sauce-which-tomatoes-to-use.html[/url]

I came across this recipe, which mostly cooks down the tomatoes, but reserves 2 smaller portions: one to roast slowly in the oven, and one to cook minimally, 10 minutes or so. He says that gives the sauce both the freshness of minimally cooked tomatoes and the concentrated sweetness of caramelized tomatoes, and claims it's a good way to make large batches without taking huge amounts of time. Still, it sounds complicated! But I might try it! I have a lot of tomatoes I need to harvest seeds from.

He's doing a REALLY complicated hybrid of the recipes we've posted before:

[url]http://settfest.feldoncentral.com/2009/06/30-minute-pasta-sauce/[/url]
[url]http://settfest.feldoncentral.com/2009/06/oven-roasted-tomato-sauce/[/url]

I cut up and salt tomatoes and sit them in a strainer over a bowl for 30 minutes. Then I transfer the juice to a skillet an boil it until it is a thick tomato paste. Meanwhile I cook the diced tomatoes with basil, garlic, and olive oil in a skillet, pouring excess liquid into the tomato paste skillet. After 30-35 minutes combine the two skillets and you've got a sauce that is still fresh tasting and hasn't lost the heirloom flavor.

These days I find myself following Suze's roasted tomato sauce recipe most often. It's good for large quantities which I have been freezing in ziplock bags. I only cook for 90 minutes rather than 2 hours as I don't want it quite so dry/concentrated. I want an actual sauce. I haven't found that the 90 minute cooking time loses the heirloom flavor, but maybe I should cut up a fresh tomato and throw it in there at the end just to see what it's like. ;)