Rustic tomato sauce

You don't need a recipe to prepare tomato sauce, you just need a few tips because tomatoes vary depending on the climate, depending on the rainfall and temperatures during the year and of course depending on the type of tomato.
How you prepare tomatoes primarily depends on the method of storage, i.e. conservation, and on the purpose, i.e. what you primarily use the tomato sauce for.
If you are going to prepare tomato sauce and store it in the pantry, the preparation is very simple - tomatoes and salt, although you can also add other spices to your taste.
If you are going to prepare the sauce and leave it in the freezer, you can prepare it in a slightly richer way and leave it either in plastic cups or in jars.
Depending on the purpose, you can make tomato sauce in a rustic version, like I did in the video, and then you will get a larger amount with pieces inside, or in a finer version with additional pureeing, i.e. removing all solid parts and seeds, so you will get a fine tomato sauce as puree.
PREPARATION OF SAUCE TO BE STORED IN THE FREEZER
If you keep the sauce in the freezer, you can prepare it completely, i.e. prepare it so that it is ready to be put on food, in pasta or any other food and behaves like a finished product.
In this case I make it with oil.
The disadvantage of this kind of preparation is that the quantity you want to make depends on the capacity of the freezer and that you need to defrost it additionally before putting it in the food.
Tomato sauce made with oil can be stored in the pantry, but there is a risk that the oil will turn rancid due to the temperature and the length of time it has been standing, and the taste will change.
PREPARATION OF THE SAUCE IF KEPT IN THE PANTRY
Preparing tomato sauce that you will keep in the pantry has one advantage and one disadvantage.
The advantage of this sauce is that you can make a large amount, unlike the one that is put in the freezer and that always depends on the capacity of the freezer.
The disadvantage of this sauce is that it is still unfinished, i.e. if you are going to put it on pasta or use it for other dishes, you usually need to fry it in oil because it is too plain.
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