We have Roma tomatoes this year to can and they make a wonderful sauce.
In our new rustic cottage, we do have electricity and the previous owner left a blender. My dear homesteader and neighbor suggested to me that I just wash cut and throw the tomatoes into the blender, heat, and then can. How simple is that! Wow - no boiling the whole tomatoes, dipping in cold water, peeling the skin off, running through the food mill.
Eight quarts were canned yesterday afternoon and I have been enjoying making fresh sauce at will with the baskets of tomatoes. And there was just enough coolness in the air to use the woodstove to heat up the canning water and cook the tomatoes a bit before transferring to the stove top for the boiling time.
To make sauce:
Blend enough tomatoes (skins and all)
In a heavy large saucepan, I add olive oil and chopped onions and garlic to saute.
Next add the tomatoes. Add flour (thickener), seasoning such as basil, oregano, thyme, pepper, salt. Add some sugar to your taste. Let heat up to a soft boil and then turn down to simmer for 45 minutes. Simple and delicious!