Prep- Wash jars in hot soapy water or run the sanitize cycle on your dishwasher. Wash all of the tomatoes in water.

Removing the skins- Bring a large pot of water to boil. Add in several tomatoes at a time. Remove when you notice the skin starting to peel off ~30 seconds and then remove them to a cookie sheet while you finish the rest of the tomatoes. Peel the skin off of the tomatoes and remove stems and any bad spots. Squeeze out excess juice and then put the tomatoes in a large pot.

Cook- Cover and heat tomatoes over low heat, stirring occasionally. Once the tomatoes have simmered for 1 hour, start skimming off excess juice. You can either discard the juice you collect or you can can it for later use.

Puree- Once the tomatoes have reduced to ~half, puree them in a blender. Do in small batches until you have pureed all of the tomatoes. Pour the sauce back into the large pot and simmer for 30 more minutes.

Can- Add 4 T of vinegar to every quart jar (2 T for pints) and then fill jars with tomato sauce leaving 1/2 in. head space. Wipe the rims of the jars and place a lid and rid on the jar and tighten. Place filled jars in a canning rack in a water bath canner. Place canner lid on and bring to a boil. Once the canner is up to a boil process jars for 40 minutes for quarts 35 minutes for pints.

Cool and store- Remove jars from canner and place on a towel to cool. Once jars are cool check if the lids sealed. If any of them pop that means they didn't seal. Place in the fridge and use within a week.