Last year we did all the tomato sauce by hand; peeling, coring, chopping, and squeezing out the excess liquid before cooking it down. For Christmas last year, I asked my mom for a Roma food mill. I love it. We just washed and chopped the tomatoes and ran them through the food mill. It took a bit longer to cook down because there was more liquid, but the time savings in the prep work more than made up for the additional cook time.
My largest stock pot, filled to the brim.
Some of the sauce is behind the peaches.
Don't ask me why the picture looks pinkish - I think cameras hate me.
One of the things we used some of the tomato puree for was barbeque sauce. I got to cook, and taste, and cook, and taste some more until I liked it. We don't use barbeque sauce much, but I'll like the fact that we'll have homemade on hand whenever we want it.
We also finished up our diced tomatoes for the year by making our homemade version of Rotel. What made canning the diced tomatoes extra special this year was that we raised all of the tomatoes we used for the plain diced and the Rotel ourselves. Even the peppers we used were homegrown - most from my younger brother, but some from our own garden as well. We used a mix of red and green cayennes from my brother, and poblanos and black hungarians from our garden. I think it'll be a bit hotter this year - I can't wait to see.
Tomorrow the plan is to make some blackberry jelly, and some blueberry and mixed berry jam. Yummm. I love canning.