Recipe(tried): Tomato Sauce without Seeds

Wendy, I found after 30 years of making sauce the following works.

Wash and core tomatoes; cook slowly until tender.

With a ladle, remove the clear liquid and freeze for soup.

Working in batches, fill a blender with the tomatoes and process. Pour the resulting mixture into a food mill and you will find you have very little left. The result is thicker sauce and the nutrients are saved.

I then proceed with making the spaghetti sauce with the prepared tomao sauce. This extra step works better than the commercial juicer that I have.