Rinse the tomatoes
Cut the tomatoes in half at the stem and cut away any rot. Taste anything questionable, if it doesn't taste good, toss it.
Press down and squeeze the tomatoes to create a couple inches of juice. Simmer the tomatoes until well softened (at least 40 min) Do not stir too often (separation of water and solids is the goal)
Bring large pot of water to a boil. Line bottom w metal rack or towels to prevent thermal shock to jars.
Reveal tomato water by gently pressing sieve, chinois or colander into tomatoes. extract with ladle into jars for canning. Remove more than necessary, you can always add back later.
Sterilize jars in boiling water for at least 30 seconds.
Use immersion blender to blend tomato sauce (yes, including skins and seeds) to desired consistency adding back 'tomato water' as necessary.
Fill jars w sauce, add to pot of boiling water. Make sure jars are covered by 2" of water. Cover pot, when water reaches rolling boil, boil for 45 minutes. Remove jars and allow to cool.
If a jar doesn't vacuum seal, either refrigerate for use or change the lid and re-can with next batch . 40 lbs of early girl tomatoes yields approximately 12 quarts sauce & 3 quarts tomato water.