Do you mean besides the ones at NCHFP and in the Ball books? You'll be limited somewhat in the recipes you can use for BWB processing since many of the recipes include low-acid vegetables in addition to the tomatoes. Basic pizza sauce is usually just plain tomato sauce with some dried Italian seasonings added so if you stick with that and add the required bottled lemon juice or citric acid there is no problem. Get much beyond that by adding onions and peppers and you start over the line into pressure canning. And of course no oils. Honestly the easiest thing to do is just can plain standard tomato sauce and then you can turn it into either (or many other things) at serving time by just adding the various seasonings. Dave

Lou, Yup, that's it. On spaghetti sauce cooking day grandma's menu was: BREAKFAST=eggs poached in sauce LUNCH=when all the guys came home for lunch, DGM scooped out enough sauce to make a pot of pasta e fagioli DINNER=spaghetti with sauce and various meats baked in sauce SUNDAY=lasagna made with leftover sauce I never knew it to vary from this routine and I pretty much use the same schedule--except the eggs (I don't do eggs!). The sauce was an all day production.

Starlight: Hope you got the Dog de-smelled. You can make the Spaghetti Sauce and freeze it in portions, with the Meatballs and Sausage. After you have a feel for making the Sauce, you can leave out or add any Spices you like more. In the Marinara Sauce,( not cooked long ) I use a lot of Parsley, Garlic and Onions. If I'm going to use it with Seafood. Maybe you might like a Sauce that isn't cooked much. The Recipe I gave you is close to what many Italian people Make. and I used it in my Pizzeria for take out Spaghetti and Meatballs. A lot of CF members say that using Powdered Garlic and Spices is a no no ! You lose Flavor. I have no problem with Flavor but you have to use a good brand. I'm finding more and more Cooks are using them. I've Pre Haggled my Sauce and Pizza with my Family, neighborhood and a few after hour Clubs, to get what a Majority likes, not me. - - - - - - Have fun with the fresh Tomatoes. LOU

I know it has been almost a year since you asked the question, but I might have a suggestion. I have sauteed red, orange, and yellow bell peppers with onions, garlic, eggplant, zucchini (to add bulk) and mushrooms. Then added a bit of wine, herbs and spices, salt and pepper, and a little stock or water to cover. Let simmer until the vegetables are soft, then run through the blender (or food mill for a smoother sauce). It is a reddish sauce (the more red peppers the redder the sauce) so it suggest tomato even with none in it. And the flavour is very very good. You could use roasted peppers if you like (I didn't), I bet that would be another good variation. Dances.