This video show how I make our tomato sauce.  I used to blanch and peal the tomatoes, but I found that pureeing them in the food processor worked just as well and was much faster!

My basic method is to wash the tomatoes, cut them in half and squeeze out the seeds/water. Then trim off the blossom and stem ends.

Puree them in a food processor and pour into a heavy stock pot.  Bring to a boil over medium heat, then turn down to simmer.

When your sauce is as thick as you like, ladle into jars.  Add 2 TBS of lemon juice per quart jar, 1 TBS per pint.

Release air bubble by running a plastic spatula around the edge of the jar.

Wipe the rims and add lids.  Can for 40 min for quarts.

Kim Mills on Google+