This year I am making tomato sauce and apple sauce. I don't have much time for these types of projects, but I like having a stash of local foods to eat in the winter. I have a new process that involves less hands-on time than the traditional methods and results in less waste.
I cut out the cores and coarsely chop the fruit. I cook it all down, skins included. With the tomatoes I even leave the seeds. Once the fruit is cooked down enough, I turn off the heat, and then blend it all smooth with an immersion blender. If the sauce is too thin, I cook it a bit more. Then I put the sauce in freezer safe containers (sometimes mason jars and sometimes plastic containers depending on what I have on hand). I let it cool on the counter or in the fridge if it's already late in the day, and then into the freezer it goes. That's it.