Cut the tomatoes, eliminating the resistant parts. Put them into a pot and cooking without adding anything. From the boiling, cooking for 7-10 minutes. remove the tomatoes from the pot and put them into a rag to drip for about 30 minutes. Then pass the tomatoes into the vegetable mill using first the small colander with big holes and the second time into the small colander with little holes. Pot the sauce, and put the little jars into a pot full of water and boiling them for at least 40-45 minutes. This passage is very important to sterilize the sauce. Than turn off the light and cool down the jar into the pot with water. When they are becoming cold, dry the jars and put them in a cool, dry and dark place. The shelf life of the sauce is roughly 1 year.