Plain Tomato Sauce

This is from a Southern Living Book titled, "Canning and Preserving Cookbook". I haven't tried the recipe but am posting it as a request. Hope you enjoy it. Prep time depends on how much you are making as the recipe gives no specific amounts.

• Ready In: 1 hr
• Yields: 1 batch tomato sauce

Ingredients

•  firm ripe tomatoes
•  salt

Directions

1. Wash, rinse, drain and core the fresh firm tomatoes.
2. Cut in 2-inch pieces and place in a large kettle.
3. Cover and cook over low heat until the juice runs freely.
4. Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
5. Put the tomatoes through a food mill or sieve to remove the skins and seed.
6. Return the pulp to the kettle and cook until almost as thick as catsup.
7. Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
8. Place the lids on the jars and screw the bands tight.
9. Process pints and quarts in boiling water in a waterbath canner for 30 minutes.