Canning Tomato Sauce - The EASY way!!!

I read how Heavenly Homemakers did her tomato sauce
and I adopted it!!! Be sure to read her post here.

This works so great. I've done it about 6 times so far
and have about 32 Quarts of tomato sauce and 35 pints.

I'm over 1/2 done but, I'd like about 15 more quarts
and maybe 20 more pints. Then I'd also like
some salsa and tomato soup.
Come on tomatoes keep turning red!!!

Start with tons of tomatoes! Simply wash them and take off the tops.
Some I take off the bottoms and some I take out bad spots. Take out
the core if it's big. My tomatoes are Roma so most of the cores are tiny.

Cut them in half or fourths.
Leave the peel on and leave in the seeds.
(how easy is that!)

Next take your tomatoes and put them in your blender.
Smash them down a little with a big spoon.
Start it up and it should look like a big smoothie!

You can even add in some zucchini. Just cut it up and
blend it with the tomatoes. I peeled mine so that
there weren't green pieces in the sauce.
I added 1 zucchini per huge bowl of tomatoes.

Heat it on high until it starts to really cook. At that point I turn
it down to a strong med. It will begin to froth up so if your
pan is too full it will run over. I sometimes prevent this by
dipping out some of the froth before it goes overboard!

When the froth is gone you have tomato juice. I let it cook
about an hour longer and I have tomato sauce.
Total cook time is around 2 hours give or take!

After that, dip it out and put it into your jars.
Make sure and sanitize your jars, lids, and rings.

I water bath my sauce. Be sure to follow your water bath
or canning instructions. I did mine for around 40 minutes.

Pull them out and you're done!!!
Add them to your stash after 24 hours.

I use tomato sauce for all my
pasta's, pizza, and chili.
I just add different spices when I pull it out!

Anyone else use this simple method for tomato sauce?