On Thu, 25 Feb 2021 09:00:30 -0800 (PST), 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.

First thing I noticed is that 30 ounces of tomato paste... that's
plenty to keep an Italian restaurant going for a weekend.
I use canned tomatoes for sauce all the time, usually half whole
skinned ones and half crushed. I have no reason to measure, I choose
a pot the size I like for how much sauce I want and keep adding until
it's full. I've tried using home grown Romas, wastes the tomatoes...
by the time the water is reduced all you'll have is caramelized brown
sludge and tastes nothing of tomato. Factories that reduce the liquid
from tomatoes use the same method used for frozen OJ. Much too
expensive for home use, they use a gigantic evaporation tower that
sucks off the warmed water vapor by vacuum. How do yoose think
Campbells makes their condensed soups. If your granny tells you hw
she made tomato paste by simmering tomatoes all day she was lying,
that's not possible, she bought canned.

On Thursday, February 25, 2021 at 3:02:05 PM UTC-5, Sheldon wrote:
If your granny tells you hw
> she made tomato paste by simmering tomatoes all day she was lying,
> that's not possible, she bought canned.

Hate to say it, but my grandmother never cooked anything from scratch that called for more than two ingredients, IIRC. Even though she enjoyed fine restaurant food as much as anyone.

My grandfather, however, enjoyed making candy, blackberry jam, and custard sauce.

Sheldon Martin wrote:
> On Thu, 25 Feb 2021 09:00:30 -0800 (PST), 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.
>
> First thing I noticed is that 30 ounces of tomato paste... that's
> plenty to keep an Italian restaurant going for a weekend.
> I use canned tomatoes for sauce all the time, usually half whole
> skinned ones and half crushed. I have no reason to measure, I choose
> a pot the size I like for how much sauce I want and keep adding until
> it's full. I've tried using home grown Romas, wastes the tomatoes...
> by the time the water is reduced all you'll have is caramelized brown
> sludge and tastes nothing of tomato. Factories that reduce the liquid
> from tomatoes use the same method used for frozen OJ. Much too
> expensive for home use, they use a gigantic evaporation tower that
> sucks off the warmed water vapor by vacuum. How do yoose think
> Campbells makes their condensed soups. If your granny tells you hw
> she made tomato paste by simmering tomatoes all day she was lying,
> that's not possible, she bought canned.
>

And I bet yoose ****ed her granny too! Because granny had enormous
knockers, and lived on yoose paper route in 1950.