Tomato sauce time

We bought at least 20 pounds of heirloom tomatoes at the market on Saturday plus 9 pounds of Amish paste tomatoes. Beginning last summer we have made and frozen batches and batches of tomato sauce.  Last years sauce was a fresh tomato sauce which was not cooked down and was somewhat watery but had a great flavor.  This year we have not skinned the tomatoes but are cooking them much longer so the skins dissolve in the sauce, it makes for a thicker richer sauce.   The sweet husband is at least 15 pounds into the sauce making project, and if it weren't for my Amish paste tomatoes would have hopes of finishing tomorrow.   The paste tomatoes do, I think, have to be skinned, I'll let you know when we get there.