• Wash and cut fresh tomatoes into quarters. Remove any bad spots.
• Add the chopped tomatoes to a large stockpot or large enamel pot.
  15 pounds Tomatoes
• Cover the tomatoes and heat the tomatoes over high heat.
• Allow the tomatoes to simmer, stirring occasionally.
• Simmer for 15 or until the tomatoes have become soft and tender.
• 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.
• Turn the food mill to remove the skins and seeds.
• Discard the tomato skins and seeds.
• Return the pressed tomato pulp and juice back into the stock pot.
• 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
• 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 Citric Acid
• Once your desired consistency is reached, cool completely and store in an air-tight container. If canning, follow the instructions below.

Canning Instructions

• While your sauce is reducing prepare your jars.
• Ladle the hot tomato sauce into hot jars, leaving ½ inch of headspace.
• Remove any air bubbles and wipe the rim of the jar.
• Center a new lid on the jar, apply the ring and finger tighten.
• Place the jar in the boiling water bath canner.
• Fill all the mason jars, returning each one to the water bath.
• 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.