End of the season, when tomatoes are running you out of your home and you are sick to death of canning... Throw them in the freezer whole. When you want fresh marina, throw the olive oil in a dutch oven and put it in the oven at about 225 for an hour or so. A lot of juice will ooze out as they thaw, pour that off. Then toss in your onion, garlic, spices, etc. and let it slow roast a couple more hours. When the skins on the tomatoes split, you can slide them right off, then mash the whole mess thoroughly and let it simmer to desired thickness. If you don't mind skins in your sauce, just mash them in.
This is the article that got my posting privileges revoked:
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