In a large saucepan, bring 8 cups water to a boil. Meanwhile, prepare an ice water bath in a large metal bowl. Before boiling turn each tomato upside down and use the point of a sharp knife to draw a small “X” across the dimple in the bottom of the fruit. Add the tomatoes, a few at a time, to the boiling water and boil them for 1 minute. Scoop out the tomatoes with a large slotted spoon or a strainer and immediately place them in the ice water bath. Repeat with the remaining tomatoes. Drain the tomatoes. When the skin is loose after blanching, pulling it off should be easy, starting at the X you made.

A lot of recipes tell you to a boil over medium-high heat, however I put my mixture in oven at 300F partly covered for 3 - 4 hours, putting in oven prevents sticking. Stir frequently.

Put sauce in sterilized jars so they are full to rim, this will save the sauce from spoiling in the jars. Seal tight then turn upside down and place on brown paper bag, check for leaking jars, if jars leak then take lid off and replace with new sealer or place a piece of wax paper over top of jar and put lid on and tighten.