gardenbetty.com
15 pounds tomatoes, stems removed 8 tablespoons bottled lemon juice (optional, if canning)
Step 1: Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
Step 2: Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
Step 3: Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
Step 4: When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
gardenbetty.com