On 2/25/2021 11:00 AM, Lenona wrote:
> 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.
>

I freeze my leftover sauce in ziplock bags . Take up very little room
and they will conform to odd shapes if necessary .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them