Guys, I have a #10 (6 pound) can of tomato sauce along with several cans of San Marzano tomatoes that have been languishing on my shelves and I'd like to try my hand at making my own spaghetti sauce. I have all the usual spices on hand but I'm a rank amateur at proportioning such a large, for me, amount.
Looking for some guidance.Quite awhile back I whipped up some off an internet recipe and it was downright boring.
Last edited by 284LUVR; 07/15/16.
