I peel and core my tomatoes, and . use my thumbs to remove a lot of the seeds. Then throw them in a pot to warm. Once the tomatoes are broken down, I use my immersion blender.

Yeah if you don't mind having seeds and/or skins in your sauce (that's what the mills/presses remove) then all you have to do is chop them and cook them then puree. Or you can peel them, cook, and then puree.

I don't make it like that as I don't want seeds in mine.

Dave

I've made good tomato sauce and a lot of enchilada sauce and hot sauce, and I don't have a food mill.

Blanche and peel the tomatoes. Squeeze the seeds out, chop them fine and cook. They come apart as they cook. Or run them through a food processor before you cook them.

Last year I got lazy and processed my tomatoes through a blender. I was pleased with the final product and will do it again.