If you go to the islands there are two choices for tomato. You will find San Marzano or cherry tomato. In this country you will find cherry tomatoes easier than the San Marzano. In general the tomatoes are better for company dishes of the elegant variety if they are seeded and skinned. Just knick the tomato with the tip of a knife and plunge into boiling water for a few moments. The skin will shrink and split. Lift them out of the water with a slotted spoon and put in cold water. Peel with your fingers. Cut the tomato along the equator of the tomato and give each half a squeeze to release most of the seeds.
All dishes will benefit from this treatment, but I often go without when a country or rustic feel is wanted. The skins will also add to the flavor if used in something that will render them invisible or not chewable such as pureeing through a food mill or a food processor.
So, here is a compromise canned or stored tomato recipe that is very common. Prepare the tomatoes by seeding them as above first, but do not skin them.
To each two pounds of tomato that has been prepared, add one chopped onion, a half teaspoon of salt and a scant eighth cup of olive oil.
Start the cooking at a very low temperature till the tomatoes have released their juices. Raise the temperature to medium and bring to a boil. Cook till the tomato pulp begins to collapse. Run the entire batch through a food mill to make a puree. Can according to your normal custom.
In Italy they use recycled bottles like soda or beer bottles and sometimes wine bottles. I love these stored in old fashioned Coke bottles which are also used for expensive wine.
You should not use garlic in this recipe or any herbs because you will then be limited in its uses. You can always add them later.