This recipe starts out with tomato puree. Depending on how you prepare your tomatoes the amount needed will vary. I start with 4 pounds of whatever type of tomatoes I have an abundance of (cored, halved, scraped out the seeds and pureed in the blender). This is an easy way to prep tomatoes since you leave the skin on. This is also a great way to start marinara or spaghetti sauce with all those extra tomatoes. If desired, you can buy tomato puree.