Man it is HOT in Maine right now, high 90s and humid, ugh. The tomatoes are loving it though, so I’m happy. I had lots of tomatoes ready for processing, and judging by the flock of fruitflies, it was time, hot or not.
To save lots of scrubbing, I line my jelly roll pans with aluminum foil 
for each batch. I feel bad not re-using the foil as I usually do, but then reflect upon my fuel efficient car and my lack of offspring and think, it’s ok, I have a few carbon credits to burn.
I oil the pans with high heat oil, and slice the tomatoes up. I don’t generally bother with 
coring them, as I have a tomato strainer which takes care of that step. His name is Dan.
The pans go into the oven, usually at 400°F or so, and I roast them until slightly charred and most of the liquid has evaporated. I let them cool, then Dan helps by putting them through my tomato strainer, which we found at a tag sale years ago.
The strained tomatoes then go into the crockpot for further reducing, or the fridge, to await more sauce to join it in the crockpot. Once cooked to my desired consistency, I will either can or freeze, depending on freezer space and how many vegetables I had around looking for a place to go.
I love this sauce on pizza. YUMM!!!!
