Sunday Sauce - the Italian way

When we were all on the farm it was the tradition of our eldest son and his family, together with his Italian friend and family, to process about 200kg of tomatoes into pasta sauce for the coming year.It is a fabulous day with all the kids and their various boyfriends and girlfriends getting caught up in process.  There was always a riotous mess of tomato juice covering the shed floor and the grass which was quite easily dealt with in the rough.  Now our son lives in Shepparton, but he remains determined to carry on with this fabulous tradition, in spite of living in a very respectable suburban home.
My Blip gives you a glimpse of the production line while my extras demonstrate the following:
1. The tomatoes are placed on the gas ring and brought to the boil.
2. They are then strained though the plastic sieves as demonstrated by our son in the main Blip (that tub full of beautiful pure tomato juice gets tossed out).
3. What remains of the tomatoes is then puréed through the machine into a vat.
4. The basil is added and the batch is cooked slowly for six hours.
5. When the stirrer can stand up alone, the sauce is ready.
My contribution was simply to make a huge batch of scones for the workers.
I just love every minute of these occasions which just seem to celebrate life in its simplest form and are inclusive of every member of the family. 
It's all pretty earthy, I know, but the sauce is fabulous.