Hi Duff. I suspect you'd get one of those machines at the Re Store or similar, but I don't think they're cheap.

I have a stick blender and find that if I puree the mixture with that, it is pretty smooth as the skins and seeds disappear into the puree. If I want it even smoother it easily goes through a sieve after blending. It also means that you are using all of the tomatoes, ie, no waste and more sauce

Thats an easy one 1/2 tonne tomatoes
Put them through the m/c
Add Basil and garlic to taste boil the crapper out of them till it thickens put the mix in beer bottles cap put them all in a 200 litre drum boil again
While they are boiling get the cheese salami and vino [wine ] dance and have a party
Myrtleford where i come from thats called wog sauce day

Food&Fish, you must have a little cajun in you! Not the same receipe but very close methods!!!
I use a similar receipe as Tristrin, except I use creole tomatoes, bay leaves, oregano, onions and garlic and banana peppers. Not the hot type. add the bay leaves to the jar just before canning. I use a regular blender to puree and creole tomatoes are watery and don't make a lot of sauce but I like the flavor... more to render down. I also sieve the seeds out and core the stem end. Older intestines prefer it without seeds!