I've made over 6 lbs of frozen sauce base so far (just simmered reduced tomatoes ready for use or further reduction in the future). No spices etc added and not even processed; seeds and skin still in. A note on cooking tomatoes for sauce: the seeds contain far more flavors than the tomato meat (by weight), The skins are second. Removing both, well, delivers tomato flavored water. Great sauce can be made with just the skins and seeds for you caners out there when removing the skin is desired. Today I'll be picking pounds of yellow pear tomatoes and will make yellow pear tomato and jalapeno jam. Assuming that the new puppy didn't eat all the jalapenos! She loves them.