1. Wash and cut fresh tomatoes into quarters. Remove any bad spots.
2. Add the chopped tomatoes to a large stockpot or large enamel pot.
   15 pounds (6 ⅘ kg) Tomatoes
3. Cover the tomatoes and heat the tomatoes over high heat.
4. Allow the tomatoes to simmer, stirring occasionally.
5. Simmer for 15 or until the tomatoes have become soft and tender.
6. Prepare a food mill by placing it over a stock pot and using a ladle to transfer the hot tomatoes into the hopper of the food mill.
7. Turn the food mill to remove the skins and seeds.
8. Discard the tomato skins and seeds.
9. Return the pressed tomato pulp and juice back into the stock pot.
10. Add the seasoning blend, if desired.
    2 Tablespoon Oregano, 2 Tablespoon Dried Basil, 1 Tablespoon Garlic Powder, 2 teaspoons Thyme, 2 teaspoons Crushed red pepper flakes, 1 Tablespoon Salt
11. Bring the sauce to a boil, and reduce it to a simmer, stirring occasionally. Allow the sauce to reduce by half. This should take around 45 minutes. Stir in the citric acid or lemon juice and salt, if desired.
    1 ½ Teaspoon (1 ½ Teaspoon) Citric Acid
12. Once your desired consistency is reached, cool completely and store in an air-tight container. If canning, follow the instructions below.

Canning Instructions

1. While your sauce is reducing prepare your jars.
2. Ladle the hot tomato sauce into hot jars, leaving ½ inch of headspace.
3. Remove any air bubbles and wipe the rim of the jar.
4. Center a new lid on the jar, apply the ring and finger tighten.
5. Place the jar in the boiling water bath canner.
6. Fill all the mason jars, returning each one to the water bath.
7. Process the pint jars for 35 minutes or process quart jars for 40 minutes, adjusting for altitude. Turn off the heat, allow the jars to stand for 5 minutes then remove the jars and allow to cool on a heat-safe surface.