just backing up Xany to say that this is almost the same technique that I use for making tomato sauce. The extra time required to skin and seed the tomatoes isn't that long in the grand scheme of things, and it does work rather well for consistency if you don't have a food mill. The only change that I make is chopping up the tomato flesh after seeding and before adding to the point to get a slightly smoother consistency without using a blender.