Depends on my mood and patience. I just recently made a corn/tomato sauce with heirloom cherry tomatoes, where I didn’t bother skinning them (too tiny).
That said, I’m not a huge fan of skins in my sauce, so I will do like you & blanch to peel, but I don’t seed them (I remove the tougher/fibrous green parts, however). I chop them into manageable pieces or chunks and let them cook down.
The sauce starts with shallots & garlic sautéed in olive oil, maybe a few anchovies to melt into the oil, and RPF. Then I often toast a little tomato paste before adding a splash of open red wine, letting that reduce & adding the tomatoes, s&p, oregano.
That’s pretty much it, but I sometimes leave out the anchovies, or the tomato paste.
