We plant tomatoes two ways. Mr. Mims usually plants about twenty or so starters in early spring. When all those tomatoes start ripening at the same time is when I pull out all three of my crock pots. I have become pretty efficient at canning tomato sauce and paste and love to have both all year round in my pantry. I fill my crockpots to the brim with stemmed whole tomatoes and turn them on low. When I get to it, at night or early in the morning I take the stewed tomatoes out, drain the excess liquid and run the tomatoes through my food mill to remove the skins and some of the seeds. Then the sauce goes back in the crockpot, cooked down and seasoned before canning.