Since our garden has been pumping out tomatoes faster than we can eat them, I decided to make a big pot of gravy from scratch (my normal "from scratch" uses canned tomatoes).
I started by skinning them. For me, the easiest way is to make a small "x" on the bottom of each tomato, blanch them for a minute in boiling water, and then toss into a pot of ice water to cool completely.
Here is a closeup. You can see how the skin just pulls away.
Once peeled, I cut and seeded the tomatoes and heated them with a little olive oil and garlic.
This is where my photo shoot ended. Once the tomatoes softened and cooked down a bit, I blended them until smooth and made gravy as I normally would with canned sauce.