I think his issue was that the original recipe is so small that many of the ingredients don’t even register on his scale (e.g. 1/2 tsp dried oregano). Of the ingredients that do register, that degree of inaccuracy can be wildly exaggerated when scaled to that extent- I’m imagining trying to weigh 1/2 tsp of a dried herb on a spring-type dough scale…
OP: there are a few tricks to scaling a recipe- it’s not always linear, and often the proportions need to be adjusted. This is especially true when dealing with things like seasonings, alcohol, chemical leaveners, thickeners, etc.
If it’s a pasta sauce recipe, then you’re also getting into issues of heat flow rates and surface to volume ratios, etc.
Scaling a recipe by a factor of two is generally not a problem. To do this, I would scale the tomatoes to a factor of two and the seasonings to a factor of 1.5 as a starting point. Even scaling up to a factor of four often works, but scaling to the degree that you’re looking at is not likely to be successful (even with an accurate scale).
You may get better results by finding a similar recipe that yields the amount of sauce you’re looking for and adjusting quantities from there, using the basic ratios of the original recipe. You’re more likely to find a recipe using six cans (one case) than five. If you’d like to post your small scale recipe, I’m sure some of us might be able to offer some suggestions as a starting point. Ultimately, it might take a bit of trial and error before you get it where you want it.
Keep in mind that it’s always easier to add than subtract (measuring and tracking each addition, of course).
Also remember that dried herbs will need time to hydrate and develop in the sauce before their full flavor is apparent. I’d give it at least six hours (overnight would be better), mix thoroughly and taste before making any adjustments.
