So here I am in February, finally using those frozen tomatoes. It turns out they're just fine. They work almost as well as home canned and are about a thousand times better than anything that can be bought out of season. I did fire roast about half of the tomatoes before I froze them and those are actually quite excellent. The other were frozen whole or quartered, without roasting or even blanching. Now I'm glad I didn't bother with blanching. Freezing serves the same purpose, which is to allow the skins to slip off.
I did remove the skins for the first few batches of sauce. Then I thought, why be so picky? You ate store bought tomatoes and didn't die. Surely you can eat the skins from your own homegrown, albeit previously frozen tomatoes. A Vitamix, or some other high speed blender, is key, I suspect, to the success of this venture. You can even blend the tomatoes without defrosting them first. You'll end up with a thick, chilly, bright pink tomato puree that can be cooked into any sauce at all, and those skins don't have to end up in the compost pile. Plus, you save the entire five seconds it would have taken to remove the skins from the tomatoes.