More tomatoes, please!

So, last year I did a tomato sauce that took 10 hours to cook, but resulted in a smooth, delicious sauce.  I was able to can a few pint jars but didn't have a large enough canner for the quarts, which I kept in the fridge.  This year I want more quarts, and I have the canner to do it.  So, the only logical thing to do is buy 30 lb. of tomatoes at the farmers market.

This is about half of them.


I rinsed them, removed the top stem part, and quartered them, putting them into pots to cook down for 45 minutes.

As you can see, I had quite a few pots going.  It required two stockpots and a saucepan (twice).  I really hardly needed to wash them; these are some of the most beautiful and perfect Roma tomatoes I have ever had.  I must thank Mr. Farmers Market Dude for selling me a 30 lb. bushel!


After breaking down, I ran the tomatoes through a sieve and now I just have two stock pots full of the juice and pulp.  I probably have about three or four pounds of just skins.

It's cooking down now and I'll can it tonight - hooray for the bounty of summer!