It seems like a lot of tomatoes, but it is only three pounds. To deal with small batches of ripe tomatoes from the garden, I am going to Vitamix them and then freeze them so that I can process them when I have enough.
This year I am going to make tomato sauce from our garden tomatoes. I am going to use a Ball Basil-Garlic Tomato Sauce Recipe http://www.freshpreserving.com/recipe.aspx?r=45 , slightly modified to use the Vitamix.
Half Recipe
You will need:
1/2 cup chopped onion (about 1/2 large)
4 cloves garlic, minced
1-1/2 tsp olive oil
2 Tbsp finely minced fresh basil
1 Tbsp bottled lemon juice per hot jar
3 (16 oz) pint glass preserving jars with lids and bands
Directions:
2.) WASH tomatoes; drain. Remove blossom ends. Puree in Vitamix. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent in large saucepot. Add tomatoes. Add basil. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
4.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.