I clipped this years ago from a magazine. It is a good way to save tomatoes for winter. Freezer Tomato Sauce: Wash and core 20 large tomatoes; cut into chunks. Place in a large kettle with 4 large onions, chopped (4 cups); 4 large carrots, pared and shredded; 1/2 cup choped (fresh) parsley; 3 tablespooons sugar; 2 tablespoons salt and 3/4 teaspoon pepper. Bring slowly to boiling, stirring often; lower heat and simmer 30 minutes, or until mixture thickens. Cool slightly; then measure, 3 cups at a time, into blender container; cover and whirl at high speed until smooth, about 1 minute. Pour into freezer containers in serving-size portions, leaving 1/2 inch headroom. Seal, label and date. Makes 16 cups.
Using Tomato Sauce
When ready to use sauce, place the clock of frozen sauce in amedium size heavy saucepan; cover and bring to bubbling over the very low heat, stirring occasionally. Taste and season as you wish. For a mildly flavored sauce, add 1 teaspoon leaf basil, oregano, or thyme to each 2 cups of sauce, increasing the quantity as you wish. Serve over pasta, with meat loaf or in casserole dishes.

I also like to stew peeled tomatoes, chunks of onions and green peppers, cool down and freeze in quart zip lock bags. I use these pkgs. in casseroles and chili throughout the winter.