After years of making sauce on the stovetop I read a recipe for oven roasted a couple of years ago.I’m not sure where I read it but will post the recipe once I find it. The flavor of oven roasted tomatoes turned into sauce using a mill is incredibly intense and outstanding. It may take a long time but is worth the effort for the flavor and consistency. It’s the only method I use now.
Edited addition:This is not the one I was looking for but covers the basics and I also use the Oxo Food Mill. Some good tips here about adding herbs. I don’t peel or seed either since the mill removes them. If you have not oven roasted then try it once. I think you will be amazed at the difference in flavor from stove top methods. I also only use my own home grown tomatoes. Hope this link works:
http://www.tomatoville.com/showthrea...d+tomato+sauce