An easy way to make tomato sauce is to roast the tomatoes in your oven. It does make the kitchen hotter, but so does making sauce on the stovetop! Here is my adaptation of a recipe in The Roasted Vegetable by Andrea Chesman.
Lightly oil my ceramic 9×13 pan. Put in as many tomatoes (cut into quarters, cores mostly removed) as will comfortably fit. They will cook down a lot, but use caution at first so you don’t mound them up and end up with an overflowing pan.
I like to stick in several cloves of garlic and basil leaves, but you don’t need to if you prefer to season it later. If you use herbs, push them down into the tomatoes. Optional: drizzle a small amount of olive oil over the top.
Cook at 425 deg F for 1.5 hours, checking and stirring gently approximately every 20 minutes. Cook longer if you want thicker sauce and have the time. When cool, run through a food mill to remove peels and any chunks of core you missed. Eat or freeze! Very easy and really delicious.