every year we do Tomato day. my folks and sisters & first cousins with a few family friends. Its a day long process of cleaning tomato's ( we buy them from a producer) quater the plum tomatos, boil them to loosen the skin, then run them through vegatable grinders ( no meat grinders) extract the seeds and skins, the pulp is then cooked.
in large pots ( 20 gal ) on propane stoves, w/ tomato paste, garlic, oregano, basil, olive oil, touch salt n pepper, cooked for 1hour plus. mason jars are sterilized in other containers, once the sauce is cooked, its scooped in the jars, then the jars are canned ( boiled) sealed, this year we did not do as many, we had a few folks drop out .
This process allows each family to have at least a conatiner of pre cooked tomato sauce a week for the year since we do not eat it once a week its always left over, my wife and I give to the in laws for hurricane supplies te tops of the jars are labeled with the year we are still eating 2010 jars
oh my wife and I grown the basil and oregano, this is basic tomato sauce not ready to eat out of jar unless thats your preference
next week, im flying up north on business. if the weather is right( weather and fish determine if we go out overnight) I may go Tuna fishing to the hudson canyon, if so then my share of tuna ( real tuna) it will get bagged in food saver bags and divided amongest the family