We finally had enough paste tomatoes to make sauce, so I asked my co-worker to borrow her food mill. What a handy gadget! The seeds and skins go in one container, and the good stuff goes into another. When we made sauce before, we kept the skins and seeds in it, but the skins get a little tough in the sauce because you have to water-bath can them for 40 minutes after simmering them for hours.
So, I guess you could say that we grew 7 quarts of tomato sauce… Plus 1.5 quarts of dehydrated (“sun-dried”) ones. Not too bad for our first year in Oregon!