Spaghetti Sauce

Last week's farm share tomato haul was about 11 pounds of plum tomatoes which ripened by the window over the weekend. Today I puréed them in the food mill and then cooked them down with some garlic, onion, celery, oregano, salt, pepper and brown sugar. This was the recipe I was following. From 11 pounds of tomatoes I got 16 cups of purée which then cooked down to 8 cups of sauce. That's now canned into two quart jars and I have more things to store in my soon-to-be-nonexistent pantry.