Take large saucepan and fill half way with water. Bring water to boil. Take medium bowl and fill half way with cold water. Carefully place tomatoes into boiling water so they are completely submerged, wait about 45-60 seconds. Take the tomatoes out of boiling water and place in cold water for couple of minutes. Peel tomatoes and roughly chop them.
Heat the skillet and place chopped tomatoes. Simmer for 30 minutes, stirring occasionally, until the sauce reaches the taste and consistency that you like. Stir in lemon juice and season with salt.
To preserve sauce let it cool and then transfer into freezer bags. Sauce can be kept frozen for up to 3 months before developing freezer burn of off-flavors.
8 ripe tomatoes
1 tbsp fresh lemon juice
Salt to taste