I started with 4 huge containers of plum tomatoes (not all pictured, and obviously the one in the front is a ringer with the wrong sort in it).
Once I washed and sliced, I had 3 pots of tomatoes to cook down.
This became 2 pots of sauce after I put them through what, growing up, we called a "skichitutto" (phonetic spelling; google was no help). My sons were well disappointed to miss this step, and I missed their help!
The pot on the bottom right is tomato soup with tortellini;
I couldn't resist after smelling those cooking tomatoes all day.
The 2 pots, after some seasoning and cooking down, became 8 quarts of sauce.
There are eight there, I swear! Four are still in the pressure canner in the back, bubbling away in their little steam bath, and I am waiting up to take them out safely. It has been a long day with tomatoes!