Remove core and blossom end from 5 pounds of Fully ripe tomatoes. Cut into quarters. Add remaining ingredients. Simmer 20 minuets or until all are soft, stirring often to prevent sticking. Press through a fine sieve or food mill. Measure juice and add 1 Tbsp. Lemon Juice or 1/4 teas. Citric Acid for each pint. Keeps about a week or process as above. This will make between 1 and 2 quarts. Note this is the smallest batch I have been able to make and keep the flavor true. I also like it with a drop or two of Worcestershire sauce added with the lemon juice.