There are a lot of contraptions for getting the juice (or puree) out of a tomato. If you don't want to crank one by hand and happen to have a Kitchenaid mixer I would suggest the juicer/strainer attachment for it. It removes the seeds and skins from the tomatoes and you end up with puree. Works pretty good but the hopper is a little small (I think you can buy a larger hopper seperately but I'm not sure). You don't have to cook or peel the tomatoes before you run them through it. But you do have to cut the larger ones up to get them into the shoot. We got one last year and like it. Part of it is a meat grinder that can be used seperately. Do a Google search for tomato strainer and you will see a bunch of different ones out there.

"Strainer" is the important word...some "juicers" just liquify the veggie, skin, seeds and all, and while you'd get more volume, in my opinion, the taste and texture is...icky.

Good old Victorio strainers ( about $80) work great, but due to serious problems with pinched arm nerves I bought a motorized version last year, it is AWESOME. It'll do a bushel in less than 30 minutes (not counting washing and quartering). It was $200, but worth every penny. BTW, i don't cook them before straining, there's more squirt mess, but it cleans up quick, and i work over the sink anyway.

I didn't make a lot of sauce either, cause my A/C bills are high enough, but a quart of juice will cook down quite nicely into sauce for two on a cold winter day when you don't mind the extra heat.

I use a Champion juicer & love it. You get as much or more juice & all you have to do is wash & cut them to fit the feed chute. There is no hopper to over fill. Just use bowls that you already have in your kitchen. Plus there is a large hole screen available, for about $8.00 if you like more pulp in your juice. We used to do it your way & even for 6 quarts I would never go back. Sometimes you can get a real bargin on them on Ebay I got mine for less than $50.00

I've used many things over the years to juice tomatos, including a food mill (the thing you're using now), a Squeezo strainer, and an electric meat grinder/food processor contraption with a juicing attachment. I now use a Juiceman Jr. juicer I bought at Wal-mart a few years ago for around $50. It is by far the fastest, easiest, and most efficient way to make tomato juice. Like you, we usually do around 8 to 10 quarts at at time. It's so nice NOT to have to crank and crank some mechanical thing. I do have to reprocess the pulp/seed/skin mix a couple of times to fully extract all of the juice, but this is quick and easy. A larger, fancier juicer probably would eliminate this step, but I'm happy with my cheap, mass market version until it dies someday. It's also great for making cider, carrot juice, etc. Aside from juicing the tomatos for tomato juice, we also put some onions and celery through it at the same time to flavor the juice. I've even contemplated making my own V-8, but I never have all 8 of the vegetables at the same time.

I used to do 100 or so quarts of tomato juice each year, but now with just the two of us I'm down to maybe 20 to 30.

I have a motorized cone/screen strainer like the Squeezo that was mentioned but I have not used it for years. There are several drawbacks to such a device: they are messy, they reject so much pulp along with the skins the juice is too thin for my taste, washing the fruit first is fine but processing with the skins on surely involves carryover of any spray materials (and whatever) to the final product,
and they are a b---- to clean up prior to placing them in a fair sized piece of real estate for storage after use. I have processed cored/skinned/stewed tomatoes through them and that does improve the product taste and thickness. But I
have found a better way. Tomato juice can be safely processed in a water bath canner; so a batch up to 7 quarts
can be easily done in one canner load. It takes about 1.5 pecks to make 7 quarts, which for most of us is within the
peak daily yield for our garden. I have found the following process makes the best juice for me with a reasonable investment in time and cleanup.

1. Skin the tomatoes after boiling, cooling in a sink full of cool water, core them and remove any bad spots or
   poorly ripened areas. Chuck the cleaned/skinned tomatoes into a big aluminum pot. I like to cut the tomatoes at least in half and look for internal bad spots before I put them in the pot.
2. When you are done cleaning and skinning the tomatoes
   bring them to a boil in the pot. I like to use a medium flame and stir them up in the pot till all is well stewed to prevent burning. Bring to a full boil, adjusting heat to prevent boilover as necessary, and adding a little salt at this point seems to soften the tomatoes quicker. Boil for no less than 5 minutes-io minutes is better. At the beginning of the boil you will smell a pungent oder. This is some kind of natural acidic material that once gone will yield a better tasting product. Most likely your nose will
   know when it is gone but 10 minutes will surely do it.
3. You can let the stewed tomatos cool a bit after this point but I just put on heavy rubber gloves and get on with it. Ladel the stewed tomatoes into a standard blender; before you turn the blender on make sure the top is on it and oriented so that the pour out spout is well sealed off.
   You need only make one mistake with boiling hot stewed tomatoes and improper positioning of the top to understand the importance of sealing the top off. Turn the blender on
   to a lower setting-like maybe a 3 on a 1 to 10 scale-and
   let her rip for 10 to 20 seconds. You'll get a feel for this with experience. I hold the top down on the blender
   until it stabilizes the load-particularly if I have filled it so full it is within an inch of the top.
   4)Turn off the blender and pour the thick product into
   a food processor mounted securely over a largish pot. Now this next step is important: Turn the crank on the food processor BACKWARDS, SO AS TO LIFT THE SLURRY UP OFF THE BOTTOW SCREEN INSTEAD OF FORCING IT THROUGH. Quickly you will have a sludge of seeds with some very crude fine parts of tomato flesh (The hard white core like material left in the tomato interior after cleaning the tomatoes) in the bottom of the food processor. This is to be discarded.
   Mostly I just throw in in the garbage container with the peels and cores, then dump it into the garden. Occasionally I rinse out the food processor over the kitchen sink.
4. Go ahead blender batch at a time until you are out of stewed tomatoes. You will be pleasantly surprised how fast the process goes and how thick and tasty the resulting seedless juice is.
5. Finally, flavor your product as you like and process it in accord with USDA instructions for storage and later use.
6. By the way, a 50% concentration of this juice in an electric roaster pan set at about 275F with a fan blowing over it will yield unburned tomato paste suitable for sauce or whatever.

LarryW seems to have this down to a science...

I have the kitchen aide attachments (juicer). If you have a kitchen aide already - it's a no brainer. Works well, takes out skins and seeds (to an almost dry heap of curly-Q's). The clean up is much easier than one of those food mills (especially if you have a dishwasher).

I have the easy way for a puree. I freeze my matts wild cherries whole. Then take the frozen tomatoes in my smoothie machine till alll iced and slushie. For bloody mary I add what needed. For sauce I put back in bags and freeeze till I want to cook with my whole tomatoes. Macroni and tomatoes never tasted so good.

Skyblue, You don't take any of the skins off???

My wife and I made tomato juice for years with a colander. My bother had a Squeezo and was always telling me how great it was. I broke down and bought a cheaper version called Victorio. I wouldn't go back to the old way for any thing. The only thing I don't like is the cleanup time, but getting the tomatoes ready is a snap. I just wash, quarter and cut out the bad spots and run thru the mill. When got mine there was recipe for vegtable juice. I altered this to our liking. We have to cook this to soften the vegges other than the tomatoes but is well worth the extra time. The recipe will make 14 quarts(2 canner loads) which we try to do to save on ckean up. Hope this helps.

I also have Victorio strainer but use it for making juices from currants. Great for large volumes and easy to use. It's my favorite kitchen appliance.

Here's another vote for the Kitchen Aid juicer.

I used to do it with the blanching and peeling and
straining through a food mill.

Never again!

And don't worry about the small hopper. Just cut and shove
down the hole. Most of the time I can't keep up with it.
Even with two of us, one chopping and one feeding, it keeps pace.

I second charleygardener's recommendation for a champion juice. It is an industrial strength machine that will last many many years and leave a VERY msall pile of non juice. If you like the juice thick just let it sit for an hour or two and separate the thick part from the thin part. It also does a great job with blackberries, wild grapes etc for jelly. That is one great juicer