I used one of the jars of marinara and one of the cans of tomato puree in a big ol' pan of shakshuka and Mom told me to just throw out the mushroom soup and evaporated milk, so now it's down to a marginally less massive volume of just tomato-related substances, which is progress.
Tried adapting a Bolivian pork recipe last weekend, and I'm still super happy at the results. Not exactly like home, but it tasted really good! Also had to adapt it to slow cooker, partially, since I don't have a baking pan that is deep and thus able to hold liquids (the recipe calls for beer)
