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Choose high quality tomatoes. Boil the tomatoes whole. Quickly dip the tomatoes into a bowl of ice water. Slide the skins off. Cut the tomatoes into halves. Scoop out the seeds and squeeze out the water. Drain the tomatoes.

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In general, Roma tomatoes tend to work well for canned sauces because they contain less water and create a thicker sauce. Beefsteak, lemon boy, and better boy varieties also work well. Regardless of the type used, the tomatoes should be ripe and firm. Avoid using tomatoes that are mushy, bruised, or rotten. Set a large pot of water to a boil. Plunge each tomato into the boiling water for 30 to 45 seconds before removing it with a heat-resistant spoon or tongs. Immediately after the tomatoes are removed from the boiling water, they should be plunged into a bowl of ice water. This loosens the skins, making them easier to peel off for your sauce. You should be able to remove the skins by peeling them back with your fingers at this point, but if not, you can slide a smooth, sharp knife in between the skin and the meat of the tomato to begin the process. Remove the stem and the tough parts around the stem. Also remove any bruised, soft sections of the tomato. Hold each tomato half over a sink or extra bowl. Gently squeeze the half to drain it of excess water and the remove a good portion of the seeds. After the tomato is mostly dry, take a spoon to clear out the remaining seeds. You do not need to remove every last seed, but you should try to get most of them out. Place the tomato halves into a colander placed over the sink or over a large bowl. Allow the tomatoes to drain for 15 minutes or so. Removing as much moisture as possible will leave you with a much thicker sauce, and it will also reduce the amount of cooking time needed to create the sauce.