I'm a half-pint shy of two quarts of homemade Italian-style tomato sauce; onions, bell peppers, and homegrown garlic (through the press), oregano and basil finely chopped. Non-sodium salt, freshly ground black pepper (the only kind I use these days), and a little red wine. This batch also had some reconstituted mushrooms, soaked for a long time then cut quite small. Good for flavor, won't be recognizable because I used the stick blender to reduce the size of any chunks to quite small. I added some commercial low-salt tomato paste for a richer color and flavor and to thicken it. Much of this is with purchased tomatoes since my garden produced so little. Divided into three pint and one half-pint jars, all of the sauce is in the freezer.

When I make sauce from my homegrown tomatoes it's a day-long process of picking the perfect tomatoes, washing then cutting in half and setting them into the steam juicer. They steam for up to an hour and in the process release upwards of a gallon of clear yellowish juice. Then the steamed solids are run through a food mill that separates the skin and seeds to one bowl and the sauce solids to another. That is simmered down and either canned plain, or it is made into the Italian style sauce (Ball Blue Book recipe) and any of this output is processed in the hot water bath and stored in the pantry. It is possible to can the juice also, but I usually freeze it in quart jars.