Nice sauce. But I can never find 35-ounce cans, just 28-ounce ones. I make a similar sauce, but I run one can of San Marzano tomatoes through a food mill before pouring it into my large saute pan — it’s a six quart pan — with the garlic and olive oil. I’ll then add another can of the tomatoes that I’ve crushed up with my hands.
Sorry. It’s a four-quart saute pan, not six.