Summer Tomato Sauce

Too runny! I started with equal parts roma and heirloom tomatoes (picture shows the beginning of cooking). The recipe recommends cooking for about 18-20 minutes for Romas, longer if your tomatoes are really juicy. I cooked mine for an hour!
I borrowed two food mills to try out with tomatoes. I put the sauce through one mill - but it only extracted juice and left most of the pulp. So 13-daughter and I transferred the pulp to an old-fashioned mill with a big wood roller. 13-daughter got alot more pulp out, and this time the the skin and seeds were dry! Nevertheless, the sauce was still very thin. I cooked it another 15 minutes, but with two starving teenagers, I had to get it on to the table. Even if this had been soup, it would have been too thin.

BUT - The flavor was amazing.

My recommendation - if you make this, go through the trouble of peeling the tomatoes. You can then have a somewhat chunky sauce.