Fresh tomatoes are readily available during the summer months. We grow tomatoes in our small raised bed kitchen garden, but I also buy Roma Tomatoes from Camden City Market, which is a local fresh foods market near me. Tomato Sauce is so easy! You'll ask yourself, "why didn't I ever do that?"
I do this with a varying amount of tomatoes, so the amount of tomatoes you have, will depend on how many jars of sauce you get.
3-4 lbs. fresh, ripe tomatoes (the more you have, the more sauce you can make)
Lemon juice or citric acid
Wash tomatoes, remove core and blossom ends. Cut into quarters. Simmer in large stock pot 2 minutes; stirring occasionally, until tomatoes are soft.
Press tomatoes through a food mill, or use the fruit and vegetable strainer attachment on your Kitchen Aid; discard peels and seeds.
Return to stove top and cook pulp over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one-half for a thick sauce.
Add 1 tbls lemon juice or 1/4 tsp citric acid to each pint jar, 2 tbls lemon juice or 1/2 tsp citric acid per quart jar.
Ladle hot sauce into hot jars, leaving 1/4-inch head-space. Adjust 2-piece caps.
Process pints 35 minutes, quarts 40 minutes, in a boiling water bath.
Yield: varies depending on how many tomatoes you have