Here is how I made my sauce:
I thawed the beauties in a pot and dumped out any excess water. I then pushed them through the chinoise strainer to remove the harder core pieces and seeds. I take the pot and add olive oil, onions, garlic, green pepper and herbs and saute until cooked through. I add the strained tomatoes back in and cook it for about 3-4 hours to blend all the flavors together and to reduce it to a great thickness. Oh, boy...love that smell! I added extra boxwood basil, oregano and parsley from the garden for a little extra oomph!
Stay tuned for the canning process!