I made about a gallon of spaghetti sauce last night and I'd say it tasted very good. Just the right amount of pepper, for one thing.

The recipe called for 18 tomatoes. I only had cans of diced and crushed tomatoes.

Here's the weird part. When I googled, it said that there are two large or three medium tomatoes per pound, which certainly sounds right. But...when I asked how many tomatoes are in a 28-oz. CAN, it said...TEN tomatoes!

How can there be more than six?

As it happened, I only checked after emptying three such cans, since I wasn't sure whether to add a fourth. (I didn't.)

Another question. Since I don't have a pressure cooker - or much room in my freezer right now - I put it into glass mason jars, in the fridge. (Of course, one never puts a glass container into a freezer!) How long is it likely to last?

Btw, the recipe says to add the tomato paste slowly, AFTER all the other ingredients have come to a boil.

6 onions
3 green peppers
3/4 cup vegetable oil
18 tomatoes (skinned)
2 minced garlic cloves
1.5 Tbs. salt
2 Tbs. sugar
1 Tb. each oregano, basil, and thyme
6 bay leaves
30 oz. tomato paste



Lenona.