For freezing tomato paste we just cook it down to the desired thickness, spoon it into 1/2 cup or 1 cup freezer containers (depending on how you plan to use it) and freeze it.

I'm not sure why you are boiling your tomatoes for juice and sauce. Do you use a food mill/tomato press to make your juice and sauce? If not what are you using to puree the tomatoes? Do you cook them down after pureeing?

Some prefer roasting the sauce/juice in a slow oven to cook it down. Some use a jelly bag or strainer or cheesecloth to remove much of the liquid first and then cook it down. And some will make the sauce then let it sit in the fridge over night to separate and then skim off all the water on top, reheat the rest and jar it for processing.

NCHFP plus the Ball Blue Book both have good instructions for making both tomato juices and various sauces for canning as well as for freezing.

Here is a link to previous discussions about watery tomato sauce that might help.

Dave

Here is a link that might be useful: NCHFP- Canning Tomatoes

I boil to get the skin off.

You don't have to boil the fruit to remove the skin. They just need to be dipped into simmering hot water for 30-45 sec. and then immediately into iced water to cool. Then the skin slips right off. You can also put them in the freezer over night, thaw the next morning and the skins come right off.

But if you use a tomato mill like most of us do you don't have to do either. The tomato mill removes all the skin, seeds, cores, etc. and dumps it into one bowl and turns out the sauce and juice into another bowl ready to cook down. I linked some pictures of the various types of tomato mills below and you'll find lots of discussions about them here.

Dave

Here is a link that might be useful: Tomato mills

For a thicker sauce,

--- use paste-type tomatoes
--- cook sauce down for longer (30 minutes to several hours)

Another short cut you can take to thicker sauce is to scoop out some of the very watery juice with a ladle as soon as the tomatoes start to cook, when they are big lumps of tomatoes in watery juice. You can can this tomato juice separately (to drink or use in cooking), and it will make it faster for the rest to cook down to a thicker sauce.

Good luck!

Zabby