75lbs of tomatoes (3 half bushel boxes)
6-7 lbs of onions.
6 bulbs of garlic.
2+ whole basil plants (maybe 5 cups?)
Crapload of salt.
Big stack of frozen Parmesan rinds.
Now in the slow cook-down phase. Right now about 35 quarts, will probably cook down to about 25 or so.
Throw in some pot, and make marijuana sauce!!
LOOKS YUM™
Wow! I’ll be doing that soon, probably in a couple weeks. Right now I’ve frozen all my tomatoes (whole) so I can do the canning all at once. Thanks for sharing your recipe. I’d never have thought of putting parmesan in it.
it’s a great use of the rinds. they’re also fantastic in stews or other sauces. they add subtle flavor.
The rind in the middle of the left pot…I hadn’t read the recipe yet, so I was asking myself, why is there sandpaper in there?
fiber!
Seems like it would hurt on the way out.
sacrifices for good health.
True. The sauce is so pretty right now. I love the colors. I wouldn’t know what to do with that much sauce though. We eat spaghetti maybe once every 2 years. Lasagna maybe twice a year at most. I’d probably end up drinking the sauce as a soup and dipping grilled cheese in it.
Makes sense. I usually grate parmesan, romano and asiago together and just sprinkle it on top of my pasta, pizza, salads… I always have it available. I’ll have to remember to save the rinds for the sauce next time. How long do you usually have to cook it to get it reduced?
You need one of these, so I’ll rent ya mine in exchange for some of that yummy looking sauce. (The pot, not the dog. lol)
Wow…that is a lot of delicious looking sauce. Bet that will last a while. 
i’ll cook it until 8 or 9 tonight, then let it cool off enough to put in the fridge around midnight. then it’ll cook for a few more hours tomorrow. really just depends on how long it takes to get to the thickness i want. i don’t squeeze out the tomato water, so that ends up in there for reduction. it would go faster if i squeezed it out first, but then i lose all that flavor.
for the rinds, i just keep a quart bag in the freezer and add to it every time we finish up a block.
that’s a little big for my stove :).
i have a 23 and a 12 quart. i also have a 28 quart to can in, but i don’t use that to cook the sauce.
Yeah, but I got one of these to go with it. Seems like a fair trade for your sauce. 
oh, the crazy outdoor setup.
Wow that will be so good, I can almost smell it from here 
it lasts the two of us just shy of a year. we’ll also do big batch meatballs a couple of times a year. so when the evening comes and we don’t feel like doing any cooking, just pull out a jar of sauce and a pack of meatballs from the freezer (we freeze them in batches of 6, so 3 each) and have an easy, delicious meal. or maybe do a quick panko breading on a chicken breast to go with it instead of meatballs.
Wow, that looks yummy! Love the idea of adding the cheese rinds.
