that 33 pounds of tomatoes 
(with addition of some onions, garlic,
celery, peppers & spices)
makes 4½ quarts of pasta sauce?
[if we go by the "pints a pound the world round" that's 9# of sauce - a reduction of more than 75% if we factor in the extra veggies & spices]
BUT, none-the-less here are the results of the process & I used onions, garlic, and some herbs from our garden, too! A success, I think, don't you?
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