This was a chance to use my new food mill instead of blanching and peeling the tomatoes. A really easy process of washing and chopping the tomatoes - no seeding or peeling. Then they were heated until soft before putting them thru the food mill.
This time I used all red tomatoes, mostly heirlooms, but no romas because I was saving them for some of Marcella Hazan's tomato sauce recipes (see next installment).
Marta noted that the puree was really watery when she canned it, so I decided to do one batch that way (no extra reducing) and one batch after it had been reduced. You can tell the difference in the photo.
Used: I forgot to weigh the tomatoes this time, but it must have been a lot (maybe double the 20 lb I used in the first batch).
Yield: 12 quarts of puree - 7 unreduced and 5 reduced