OH my gosh, I'm so glad I found this thread! I made this today with my measly 5 pounds of tomatoes (best tomato year yet here in the moldy, fungal-infected Pacific NW!) I could smell it cooking as I worked in the yard and the final flavor is just as good as the cooking aromas. 5 lbs yielded about 6 cups of sauce, some of which I will freeze if I don't eat it all in the next couple of days. Fingers crossed that our PNW weather holds and all the greenies ripen, I have to have more! Next year - WAY less squash, WAY MORE TOMATOES!!
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