The BBB has 3 or 4 great tomato sauce recipes and the Ball Complete Book has many more and all of them we have tried are excellent.

Seasoned Tomato Sauce
Seafood Cocktail Sauce
Red Hot Sauce
Bar-B-Q sauce
ketchup
Chicken Wing Sauce
Taco Sauce
Thai Hot dipping sauce
Grandma's Chili Sauce
Creole Sauce
etc.

And of course you can't beat plain old Tomato Sauce without all the fancy seasonings and additives. It can be used for 1000's of things - even eaten straight from the jar for that summer tomato flavor.

Dave

PS: link below is to several previous tomato sauce discussions, many with recipes in them.

Here is a link that might be useful: Tomato sauce discussions

If you decide to dehydrate some of the Reisentraubes I have a suggestion. Cut them in half and place cut side up on dehydrator tray. Sprinkle some seasoning salt on them and dehydrate. My fav seasoning is this one:

When using the device that separates the tomatoes from their seeds and skins I like to toss in cherry tomatoes. They are so sweet and flavorfull that I find them a welcome addition to what ever I am making at the time- tomato juice, sauce or even ketchup.
SOS

tracydr I have about 40 lbs of ripe tomatoes and should have 30-40 lbs more before our Tomato Mill arrives from Amazon.com. I did a search and could not find Elle Toop's chunky basil sauce. Could you post it or email it to me?

Thank you

It's Ellie Topp's recipe and it's been posted before. I believe I posted it in the Favorite Recipes thread. (I reduce the basil and increase parsley. I love the recipe but find the original proportions too potent for our taste.)

Carol

I always just do simple basic tomato sauce, use up more jar space with tomato rather then other ingredients. then when I am using it, I have flexibility to season at the time to taste or purpose.

Thanks, Carol. That saves me some typing. Thissime, if you like the taste of fennel, I added a tbsp or so of fennel seeds which we really loved to my second batch last year.
Just ate a fresh pasta sauce with meat for lunch. Boy, was it good! I have to say my Margolbes were a lot less watery than what I canned (Roma) from the produce market last year. Although, I only have one plant.
My Cherokee purple plants have just started ripening and boy are they good. My favorite fresh eating tomatoes ever!
I also have about 6-7 paste tomatoes, Amish Paste and Speckled Romans, but they haven't ripened yet.
I'm sure I'll get the chance to try some cherries thrown in the strainer. I use a Kitchen Aid strainer so it's pretty simple.
I'll give the Cajun Seasoning on the dehydrated cherries a try, too. We just love sun dried tomatoes but I've never made them at home before.
I'm hoping to have enough for a batch of salsa, roasted tomato garlic soup and some diced plain tomatoes, as well.
Does anyone ever make some sort of spicy tomato juice? I'm thinking of some sort of Bloody Mary mixer. Even if I don't can it, I'd like to make some. I do have a juicer I could use for it.

Very popular with GW folks.

Shirley's Vegetable Juice Cocktail

2 tbls celery seed
7 quarts fresh tomatoes, juiced (takes 20-25 lbs. tomatoes)
2-3 peppers
3-4 onions
2 carrots
Lemon Juice
Salt
Sugar

Cook tomatoes. Liquify other vegetables in blender or food processor and add to tomatoes along with celery seed. (If you need to, you can add just a little cooked tomato mixture to the blender to help liquify. That's what I did) Simmer 45 minutes, put through a food mill, return to pan and bring back to a simmer. Pour hot into hot jars and to each pint jar add 1 tbls lemon juice, 1/2 tsp salt and 1/2 tsp sugar. Seal jars and pressure can 35 minutes at 10 pounds of pressure."

Makes about 7 quarts

Dave

Dave, that juice is perfect! Exactly what I was looking for. Well, plus some hot sauce, worcestsire and horseradish,lol! But what a perfect base sauce to can! Thanks!

Haven't heard from Shirley in months. I hope she is ok. But her recipe above has been a very popular one here for years.

I'm sure it is included in many of the other recipe threads here as it is often given rave reviews. But it never hurts to post it again so it stays with us. :)

Dave

Absolute BEST tomato sauce I've ever canned (see link). There are just enough herbs to add depth to the flavour, but not so much that the sauce can't be used in a non-Italian sort of dish. Very versatile! :)

Here is a link that might be useful: Fresh Tomato Sauce (from Bon Appetit magazine, October 2008)

Another favorite is Sharon's (Chase) Tomato Sauce.

Posted by Chase - Recipe Exchange

Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required.

Plain Italian Tomato Sauce

24 cups smooshed tomatoes whirred smoothish *
2 cups finely minced celery
2 cups finely minced onion
1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2)
12 TBSP bottles lemon juice
2 TBSP coarse salt

Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well.

Herbed Tomato Sauce

24 cups smooshed tomatoes whirred smoothish *
4 - 5 cups chopped herbs of your choice
12 TBSP bottled lemon juice
2 TBSP coarse salt.

I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off.
Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it.
Fill jars as normal. HWB for 30 minutes.

* I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could.

Other Notes:
You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes.

Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount.

These and some others are posted on the Bernardin website (linked below) - the Canadian division of Jardin/Ball/Kerr.

Here is a link that might be useful: Bernardin Tomato Recipes

Dave, I made that juice for fresh drinking yesterday except I didnt have celery seed. My parsley is setting seed so I threw a few handfuls of parsley in the juicer, instead. I added worcestire sauce and we had bloody mary's last night. This afternoon I had a glass of juice. Very tasty and would be worth canning.
I do like the recipes from Elle Topp but I'm always into variety.
I will be canning sauce at the end of the week, although I had to throw out probably 10-20 lbs of maters that a mocking bird ate. Then, I used probably 20 lbs yesterday between fresh eating, juice and making a fresh pasta sauce.
Will be seeing the paste tomatoes ripen in about a week or two. I have about 6 paste plants and they are pretty loaded with fruit, Amish and Striped Roman. I may try a few 25 lb batches with different recipes, unless the first one hits the jackpot.