Tomato Sauce

I have loads of tomatoes this year, and really wanted to do something with them. I found an extension website for University of Georgia (UGA, Joe was pleased!!). It has loads of ideas for tomatoes. I did sauce and I think it turned out great. Enjoy!

Tomato Sauce
Tomatoes, how ever many you would like to do. There really isn't a set amount.
Wash tomatoes, remove stems, and trim off bruised or discolored portions. To prevent juice from separating, quickly cut about 1 pound of tomatoes into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while you add the remaining tomatoes. Simmer 5 minutes after you add all pieces.

NOTE: If you are not concerned about sauce separation, simply slice or quarter tomatoes into a large saucepan. Crush, heat and simmer for 5 minutes before juicing.

Press the heated juice through a sieve or food mill to remove skins and seeds. Simmer in a large-diameter saucepan until volume is reduced by about one-third for thin sauce; by one-half for thick sauce. Add bottled lemon juice or citric acid to jars, according to the directions on page 3. Add 1⁄2 teaspoon salt to each pint jar; 1 teaspoon to each quart jar, if desired. Fill hot jars, leaving 1⁄4-inch headspace. Wipe jar rims. Adjust lids and process:
Pints 35 minutes
Quarts 40 minutes