4 (14 ounce) cans stewed tomatoes
4 (7 ounce) cans tomato paste
1 (10 ounce) can beef broth
1/2 cup white vinegar
salt and pepper to taste
1 block fresh spinach
1/3 cup shredded Caesar salad dressing
1/4 cup fragrant olive oil
Wash tomatoes and cook in large skillet over medium-high heat until tender, about 5 minutes.
Pile tomatoes in 12-cup dish on large cutting board. Place tomato paste on top and cook, stir, until paste thickens nearly to the consistency of creamy sauce. Lower heat to medium-low and cook, stirring, until mixture thickens to covering sauce. Transfer tomato paste to sterilized jar.
Combine the tomato