I would be interested in ideas too, I have more plum tomatoes that I know what to do with.
So far I have been making sauce by starting some EVOO in a pan with some diced onions and a couple cloves of garlic. I blanch the tomatoes in boiling water for a minute or so to remove the skins, then cut them in half and remove the seeds. I dice up the tomatoes into large chunks after cooling a bit and add them to the pot with the garlic/onions/olive oil. I add spices (I also use some fresh) and let everything go on a very low simmer, uncovered for about 20 minutes. I sometimes also dice up a green bell pepper and add it too.
After that I taste and add any more spices that I think it needs, dry spices this time, and remove from the heat. I then use my stick blender, right in the pot to smooth everything out, as the tomatoes are still chunky. Before I got the stick blender I would pour everything into a food processor, run it in there, then back into the pot. At this point the sauce is way too thin to use. To thicken it up I add tomato paste and mix it in until it's thick enough, remembering that it will thicken a little as it cools. To take some of the "bite" out of the additional paste, I add sugar to taste.
After cooling I either can the sauce in small jars (the size normally used for preserves) of freeze individual pizza-sized portions in freezer bags.
I would like to get away from using the tomato paste, but don't know another way of getting a thick enough sauce besides cooking everything down for hours.
One tip I can offer: it takes about three times as many tomatoes as you think it will to make the amount of sauce you are after.