Tomato Sauce

Cut up tomatoes.

Bring to a boil long enough to soften the flesh, tomatoes through a food mill to remove skin and seed. Return tomatoes to pot, boiling again. Stir often to prevent scorching.

When the purée is thick enough that the bubbles splatter, can in sterilized jars and add 1/2 teaspoon canning salt to quart jar of tomatoes.