For years we used a colander and pestle that is much older than I am. Few years ago picked up a plastic and stainless hand crank cheap food mill for under $10 that is much faster and does a great job for juice, sauce and the like. For my salsa, everything has to be hand cut.
Last year I put up over 100 quarts of sauce and nearly as much salsa.
Very ripe romas make the best sauces and a mix of beefsteak and your favorite super sweet yellow tomato make the best salsa or picante.