|Peel ripe tomatoes and cut out stems, white cores, and any soft spots.|
Fill blender with quartered tomatoes, cover and liquefy until smooth.
Pour through strainer to remove seeds.
Measure juice and pour into saucepan. Add 1 teaspoon salt for each quart of juice.
Bring to boiling point, remove from heat. Remove foam.
Fill hot sterilized jars or bottles and seal. Process in boiling water bath 15 minutes.
VARIATION: For variety, add a few cloves, celery tops, onion or green pepper.