Fresh Tomatoes vs Canned
I am making my father's spaghetti and meatballs with tomato sauce. He has been making this for years, and it is usually an all day or even two day process. I have made this recipe several times myself, always with great success.
He has always used canned tomatoes, whole plum, to be a little more precise. His recipe calls for either two or four 28 oz cans, depending on the size of the batch he is making.
I want to try making this with fresh tomatoes this time, and I cannot find any information on how many fresh Roma tomatoes will equal one 28 oz can of whole plum tomatoes.
So, if anyone knows how to convert canned tomatoes to fresh tomatoes, I would be most grateful. Thanks.