I got this tip from a neighbor. Instead of cooking my homemade salsa for canning on top of the stove, and having the tomatoes cook to a liquid, I put the mixture into my roasting pan and baked it in my oven for 4-5 hours, stirring every hour. I baked it at 350 degrees. The tomatoes stayed a little chunky, the sauce tasted and looked just like store bought, and didn't turn into a mushy mess.
Do you blanche your tomatoes first? I do mine on the stove but find I have too much liquid and would like it thicker. Haven't found a way other than draining off to correct it.
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