One of the more difficult parts of most tomato sauce recipes is blanching the tomatos. Removing the skin has to be done in small batches and then you are left with slippery juicy innards to chop. Not to mention that one more pot of boiling water on the stove means more chances to burn oneself. Sometimes when we make sauce, like when we made pepper tomato sauce last week, we skip the skinning. The resulting sauce has a meatier texture than sauce made with blanched tomatos. It's a fair trade in my book at the end of a long canning season.

The 'easy' routine is:

Chop tomatos and other ingredients roughly

Stew until soft

Blend until smooth

Simmer until thick

Can or freeze

Viola!