Gather all the tomatoes you have, these are a combination from my garden and the CSA. (I saved the cherry tomatoes for salads)
Cut into quarters (or more), removing the hard center if necessary.
Place into a large stockpot.
Using a hand blender, roughly puree just to release some liquid to start the cooking. If you don't have a hand blender, puree using either your blender or food processor.
As the day wore on I forgot to continue taking pictures of the canning process. But I fill my quart jars and process at 10 psi for 10 minutes in my pressure canner. I use a pressure canner to avoid adding an acid to my sauce, I don't think it tastes right with lemon juice or vinegar added.