On Tue, 7 Aug 2018 16:10:01 -0500, Terry Coombs >
wrote:

> * Of spaghetti sauce on the shelf , that is . Next year I'm planting a
>lot more Roma tomatoes , the others just have too much juice , take a
>long time to simmer down . Not that that's a bad thing , I'd be cooking
>it that long anyway , but I'm ending up losing around 15% of the volume
>to simmering out the excess water . I started with 5+ quarts , we had
>some for dinner , and there was exactly 4 quarts left . This is a first
>for us , we've usually just canned fruit and tomatoes and a few veggies .

It doesn't pay to make tomato swauce from home growns, they contain
way too much water, by the time you cook off the water you'll have
caramelized sauce, not very tomatoey flavored. The commercial sauce
method is to warm the pureed romas in huge towers and the water is
removed by creating a vacuum but the tomatoes aren't heated nearly
enough to caramelize.