Tomato Puree, Any Day of the Week

Slowly, but surely, my tomatoes are beginning to ripen.
Sure, we have been eating tomatoes off the indeterminate vines for a couple of months now and we love them, but it's the roma tomatoes that I have been waiting for, not so patiently.
I begged and bought a few bags of tomatoes for pasta sauce and salsa.  I happily cut up and canned Di's guy's little round tomatoes for chili.  But this year, I'd really like to put up a good supply of tomato puree.
My family's favorite meal is chicken Parmesan and part of the draw is the sauce.  I hate buying canned sauce and last year's attempt was just too runny.  I realized I have to cook those beauties down a bit.
I tried this method this week and it was as slick as snot.  Since it's not too hot outside, I don't mind putting the heat on the big kettle of water to can a few jars of sauce.
Note: About eight roma tomatoes puree down into one pint.  Ideally, you'd like to process at least four pints of puree.  To get really nice puree, it should be cooked down to half its original volume.  I collect my ripening tomatoes and bring them in every morning.  They congregate on the screen porch table until I have at least 64, then it's time to get down to business.
No worries, this is a quick process.  You'll have plenty of time to get on with the rest of the day.

Equipment needed:

• 4 qt. saucepan of boiling water
• colander
• food processor
• food mill Mirro Foley 2-Quart Stainless Steel Food Mill
• 8-cup measuring cup
• sterilized pint jars
• 2-part canning lids, sanitized in boiling water
• water bath canner Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack 
• large nonreactive sauce pan
• measuring spoons
• lemon concentrate

Process:

1. Wash eight roma tomatoes and place them in boiling water.  When the skins break, transfer them to the food processor.
2. Pulverize the tomatoes in the food processor.
3. Transfer the tomato mash to the food mill placed over the measuring cup and process them to remove seeds and skins.
4. Pour tomato puree into the sauce pan and tomato refuse into the compost or chicken bucket.
5. Repeat steps 1-4 until all the tomatoes have been process.
6. Reduce the tomato puree to half its original volume on low heat, stirring occasionally.
7. Pour 1 T. lemon concentrate into each pint jar then ladle tomato puree into jars, leaving 1/2" headspace.
8. Fit each pint with a sterilized 2-part lid.
9. Process in water bath canner for 35 minutes.
10. Cool and mark.

Repeat this process for the rest of the growing season and you'll feed your family happy food all winter long.