Thanks to all for the replies. The boiling water and ice bath did
the trick, and I squeezed most of the seeds out. The sauce is in the
slow cooker for however long it takes to thicken and darken up. The
kitchen smells divine. ......Sharon

PS I don't have a food mill nor room to store it. The sauce will be
frozen in small batches instead of canned since I don't have canning
supplies or room to store them either....lol