|Cooked down tomatoes, skins, seeds and all|
|Adding cooked tomatoes to the food mill to remove skins and seeds|
It doesn't really matter how many tomatoes you have to do this because it can be multiplied or divided how you like.
If you process a lot of tomatoes I highly recommend investing on a food mill. It doesn't need to be fancy, it just needs to do it's job. Using a food mill really saves us a lot of time while making the sauce (Yay! more times saved!). You don't need to skin and seed the tomatoes first. Just simply half or quarter the tomatoes and throw them into a pot. Bring them to a boil and let the tomatoes cook down. Once they are soft run them through the mill to remove the seeds and skins. This also makes the sauce smooth. If you don't have a mill go ahead and skin and seed them first. Put them in a pot and boil them down. In batches, blend the tomatoes until smooth or use an immersion blender.
1 Tbs salt
1 Tbs choped basil
1 Tbs chopped oregano
1 tsp chopped thyme
1 tsp chopped rosemary
2 cloves of garlic, minced
Bring to a boil and then reduce to a simmer. Simmer down the sauce and herbs until it reaches the desired consistency. This, of course, is a personal preference but can take over an hour depending on how much sauce you have. While it's simmering prepare your jars and to each 8 oz jar add 1.5 tsp lemon juice. Ladle sauce into jars and then process in a water bath canner for 35 minutes.