I have one of those machines, I call it my big honkin' Nona machine! LOL I love it!!! Nothing like home made tomato sauce especially in February!
about 100 jars of tomato sauce , some plain, some spicy, some with herbs. Can't help with the recipes right now because I am "on the road" with no access to my files.

Unless others have my recipes ,and post them, I will post or send by email when I get home....1st week of June.

That would be great, thank you.

hatdance:
Do you remember the Italian American community ???

Basically there are three different types of Sauce, I know,
growing up in little Italy.

1. Cooked 2 hours, to all day, according to taste.

Traditional, ( Gravy ) with all the good spices,
Meatballs, Sausage,etc.I add Chicken too.

2. Simmered 1/2 to 3/4 hours, with a lot of Parsley and Garlic as in Marinara.
Almost a fresh taste of Tomatoes.
Used to add Fish, Chicken , etc.

3. Fresh Tomatoes Sauce, uncooked ( never used that, except in the Army )
So I never used it again. But others may have a Recipe.

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" Passapompodoro " , I think is a Slang word, that means,
" Pass the tomatoes through "
And leave the skins and seeds.

I had one but can't grow any Tomatoes here.
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Everyone preserved Tomatoes, way back when.

Here is a basic #1 long simmered Recipe.
It is simmered Longer to Meld all the differentt flavors together.

I don't simmer the Garlic anymore and Brown the Meat.
I learned in the Pizzeria that,
It tastes just the same and saved a lot of time,
using the Powdered Spices.

There are those here, that will never try anything different than what " Nonna " did .

It doesn't matter !!! You will never make it the same.

She had the time to put more " Love " into it.
You don't !!! because you are too busy.
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Someone famous, once said,
"If you think you know everything, your mind is Paralized "
It might have been me !!!
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My Recipes are Pre Haggled, T&T and Contested.
You will get a Money Back Guarantee, if I don't like it.

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Lous Pizza Sauce and Spaghetti Sauce ( Gravy )

I use canned tomatoes but make sure they are Italian or a red color.
Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso, Chento

Pizza Sauce:

1 Large can of Tomato Puree and Crushed Tomatoes or just 2 cans of Crushed TomatoÂs
I use all Powdered Spices now, and get the same results
1 level teaspoon Garlic Powder ( add more later to taste )
1 tablespn. of Onion powder.
1 teasp. Salt. or to taste
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) if it is strong.
1 teaspoon of Parsley,
1/2 teasp. Basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Simmer for about ½ hour or use without cooking.
Large handful of Parmasan Cheese, when done , after 1/2 hour.
Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce , just add a can of Tomatoe Paste ,
with water to thin a little ,.if the Sauce too thick to start it will burn easily.
It will thicken as it cooks.

Add to the Pizza Sauce:

½ cup of fine chopped Onion.
And 3 bay leaves .
Don't forget the Chicken flavored Soup Base.
I add uncooked Meatballs, couple at a time or ,
( I bake about 3 dozen meatballs and freeze them )

Sausage and Chicken Thighs, when you start cooking.
(cook at least 1 ½ to 2 hours )Take the chicken out when it is done.
( About 1 ¼ hours )
Add the Parmasan Cheese " after " the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.