I do not peel my tomatoes because I use a sauce maker (you could also use a food mill). Wash, trim and slice up 10 pounds of paste tomatoes. I simply cut my paste tomatoes in 4th's and toss them in the pot.
I make a spice bag that includes 2 bay leaves, 2 Tbsp. celery seed, 2 tsp. whole allspice, 1 tsp whole cloves, and 1 tsp. black peppercorns.
I place half of the cut tomatoes into a large pot, along with the spice bag. I cook them down.
I then add the other half of the tomatoes, along with 2 cups of diced onions (I typically don't measure, and use 2 large ones).
After about 1 to 1 1/2 hours of cooking, I discard the spice bag, and run the mixture through my sauce maker. This removes the seeds, tomato skins, etc.
I then ladle it into hot sterilized 1/2 pint jars (about 5-6) depending on how thick you like it), wipe rims, and seal in a canner pot for 35 minutes (starting the timer when the water comes back to a boil). Leave a 1/2 inch head space. I remove the lid, and lift up the jars but leave them in for another 5 minutes before placing them on a thick towel for 24 hours.
Once jars are opened they must be refrigerated. This doesn't last very long after opening, so if you have a smaller need, than can it in smaller jars.