I made sp sauce twice in my life, and each time I was amazed about how much cooking time and tomatoes it took to get two quarts. I don't remember quantities, but I no longer do it even with a big supply of tomatoes. DH is canning tomatoes today, we've got a good crop in, but I won't be making sauce again. I buy it and augment it with canned or frozen tomatoes from our garden to make it chunky.