You'll find numerous discussions on food mills as well as most any recipe you want for tomatoes over on the Harvest Forum. ;) It's linked at the tolp of this forum's front page.

Dave

oh wow, thank you very much!

Here are my two favorites. I use a mix of tomatoes that I grow to make the sauces.

Arrabbiata Sauce

There are dozens of varieties of this sauce. ItÂs a spicy tomato sauce. This recipe is adapted from Allrecipes Tried & True Favorites, editor Tom Hunt. Makes 3 cups.

1 teaspoon olive oil
1 cup onion, chopped
4 garlic cloves, minced
â cup red wine
1 tablespoon sugar
1 tablespoon basil, chopped
2 teaspoons crushed red pepper
2-4 tablespoons tomato paste
1 tablespoon lemon juice
1 teaspoon Italian seasoning
½ teaspoon black pepper
8 cups tomatoes, diced and peeled (canned is fine)
2 tablespoons flat leaf parsley, chopped

Heat oil in a large frying pan over medium heat. Sauté onion and garlic in oil for 5 minutes. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over hot cooked pasta.

Hints, tips, tricks and how to cheat
If the sauce tastes too tart to you, add a tablespoon of sugar of grape jam.

Spaghetti Sauce (Chunky Basil Pasta Sauce)

This is my spaghetti sauce recipe that I can. It doesnÂt need to be canned. Put any extra in the freezer for a later date. The recipe comes from Small-Batch Preserving by Ellie Topp and Margaret Howard. This makes 8 cups.

Ingredients

8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
â cup red wine -- (150 mL)
â cup red wine vinegar (5 % strength) -- (75 mL)
½ cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
½ teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

If canning, remove hot jars from canner and ladle sauce into jars to within ½ inch (1 cm) of rim (head space). Process 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Hints, tips, tricks and how to cheat
If the sauce is too tart, add a tablespoon of sugar or grape jam. If you are not canning the sauce, try omitting the vinegar and upping the red wine to 1 cup total. Use a wine you like to drink. I have used white wines before as well as white zinfandel. Red wines that work well are Black Opal Merlot, Little Penquin Merlot, Yellow Tail Merlot, Marcus James Merlot, Swedish Hill Svenka Red. The sauce also freezes nicely.

If you want chunky, a food mill isn't for you. It will
make sauce, like soupy. No chunks.

However, you could do some in a mill and add as many
chunks as you want manually.