Press tomato mixture, in batches, through a food mill, into a large bowl; discard skins and seeds. Return tomato juice to stockpot. Cook over medium heat, stirring often, until a thermometer registers 190°F; remove from heat. Stir in salt and citric acid or lemon juice. Ladle hot juice into a hot jar, leaving 1-inch headspace. Remove air bubbles.

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Otto Tomotto's, Victor, Rochester - Urbanspoon/Zomato

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