1/4cupfresh parsley, chopped or 1 tsp of dried parsley
2tbspsalt add more if you desire
pepper to taste
First, rinse the tomatoes.
Next, boil them in big pots of water. It's easiest to use 2 or 3 pots to make it go faster. Add about 6-7 lbs to each pot of boiling water.
When the peel on the tomatoes break open, they're ready to come out. Pour the cooked tomatoes into a strainer.
Next, in your kitchen sink, use a food mill (or a tomato sauce maker machine on the counter) to remove the tomato skin and seeds. See the food mill instructions for how to use it if need be. Make sure there is a container underneath the food mill to catch the tomato puree. This process takes a long time.
Once you have 6 quarts of fresh tomato puree, you're ready to make the sauce. If you want to keep it in the refrigerator overnight, to make the sauce another day, it'll keep for up to three days.
In a large stock pot, add oil, onions and garlic. Simmer for three minutes.
Add tomato puree, parsley, salt and pepper and bring to a boil. Reduce to low heat and cook for 2 hours. Stir every 10-15 minutes or it will stick to the bottom unless you're using a heat diffuser.
Fresh tomato sauce will keep in the refrigerator for up to five days and frozen up to 6 months. Tip: You can make the puree one day and the sauce the next. Store the fresh tomato puree in the refrigerator.