Once you've thoroughly washed and cored all the tomatoes (I don't core the cherry tomatoes), cut them in quarters and heat on medium in a large stock pot.
|Don't be afraid to load it up because it will cook down quickly. I think this is about an 6 quart pot.|
|After about 10 minutes or so the tomatoes will soften. See food mill to the right of the stock pot.|
|Pass the softened tomatoes through the food mill to remove the seeds and peels.|
|Put the de-seeded/de-peeled sauce back on the stove to cook.|
|Heat on medium high until the volume is reduced by about half.|
|I didn't feel like babysitting this sauce so I transferred it to a crockpot to finish cooking.|