in Dutch oven pot, add a small amt of water and washed whole tomatoes without green stems, skin and all; fill to about 3/4 of the pot. Mush up with old fashioned potato masher as they heat up in the pot and bring fully mashed tomatoes just to boiling then turn down to simmer slowly while partially covered to reduce liquids released by the tomatoes by at least 1/3 to 1/2; put ladles of cooked tomatoes into a high-speed blender and puree until smooth; not too many ladles of the hot stuff though to allow for the increased volume due to incorporated air. Carefully put into freezer bags; fill about 1/2 to 2/3 of any size bag, zip or squeeze sealing and remove any larger air bubbles and excess air by reopening a corner or inserting a straw - You want to empty as much air as possible. Place the bags into plastic containers just to shape them as they freeze. (I use the nice sturdy ones I get from take-home Chinese dinners) and flatten the bag contents by slowly rolling the bag to fit into the container so the sauce bag lays flat within the container. Use a Sharpie to label with contents and date; place in freezer until solid. Then one can stack frozen bags of sauce; I use both gallon and quart size bags depending on its proposed use. I never found the seeds to add bitterness; the cherry tomatoes seemed to add sweetness; I spice the sauce and/or use salt and pepper when I use the thawed sauce as sauces for example topping off meatloaf or stuffed peppers/cabbages or using the larger bags in one's favorite soup/Italian pasta dish/chili.
A bit different than what I do, but I'm impatient and also prefer to season at time of use, LOL! Here's a recipe I have not tested that one can use just w/cherry tomatos
https://leitesculinaria.com/76629/recipes-freezer-tomato-sauce.html?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
Got enough tomatoes last year for about six uses in chili and several quart bags for smaller uses from 6 Roma plants and 2 Cherry tomato plants - My garden is the North 40 inches--very small; two 4' x 8' areas in front of the A/C units between my and neighbors' townhouses. Won't get that much sauce this year; tomatoes don't fruit when subjected to temps over 90 degrees. They are just beginning to ripen. However, it sure is satisfying to eat what one grows in the depths of winter.
I've also made freezer pickles from an actual on-line recipe - came out delicious!
https://www.food.com/recipe/crisp-cucumber-freezer-pickles-9458
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