Used a little over 4lbs of my garden tomatoes. Chopped and simmered for 10 min to break them down a bit then ran them through the food mill to remove seeds and skins - worked fantastic! (Then continued with recipe.) Added 2 tsp of balsamic vinegar (will cut out sugar next time as the sauce ended up quite sweet). Used fresh garden basil at the end, and added about a tsp of dried oregano. Simmered in cast iron dutch oven for about an hour and a half to thicken. (cook the tomatoes in the same pot first) This will be the go-to marinara for my garden tomatoes every year!
