This recipe is really a very loose set of instructions. The key, here, it to truly focus on the ingredients. Nice tomatoes, sea salt, and really fantastic olive oil will make this simple dish remarkable. Your cooking time will vary depending on the size of your tomatoes. With a golf ball sized tomato, your cook time may be only three hours and with a baseball-sized one, it will be closer to five. I encourage you to taste- starting at about 2 hours. I love these best when the skin is chewy and a bit brown at the edges but the insides are totally soft and stewy. I usually do 7 to 10 lbs at a time. 5 lbs will yield one quart.