I'd drain off the water,cook down to a thick sauce for pizza or pasta. If it's really thick you'll be surprised at how little will come from a huge amount of tomatoes. Easiest is to freeze the sauce,one year I did this and made a nice marinara frozen.
Canning,you need to be more careful to use an actual recipe but still really easy.
Thaw quickly,I had a big batch of tomatoes start to ferment in the sink while I was slowly thawing in a warm,AZ kitchen. Made the most disgusting sauce and got thrown out.
Since,I've learned to thaw quickly and get it cooking. If canning, I run it through a food star tuner and remove the seeds. Skin slides off as it thaws.
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