I started making a tomato sauce with the tomatoes that were ready without weighing them because I was only including tomatoes. I just put them through the food mill and realized that I do not have very much and won't fill a canner load. I was thinking about perhaps making the tomatoes with zucchini from NCHFP, but I am not sure how much zucchini I can add. Could I weigh the sauce and then use the proportions listed in the recipe? If I did so, I think I would be erring on the safe side because tomato liquid has already evaporated during the boiling. Should I do that? Is there something else you might recommend instead? Maybe freezing it and adding it to another batch of tomatoes next week. How long can I keep the sauce in the fridge?