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

Oh boy. The tomato sauce debate .... again. First, when I am going to do a bunch of peeling, ahead of time I freeze a few containers of water to make blocks of ice so that the ice bath stays cold longer. Plus you don't have to deal with that fishing ice cubes when you fish for your fruit and such. If I have cardboard containers like juice half gallons or milk I use them, but if I don't I'll use liter or two liter plastic bottles with the outside scrubbed very well. Cardboard I peel the cardboard, plastic I just throw whole thing in a big pot with the cold water. The long cooking tasting acidic and like tomato paste and such has never been a problem for me when I use my own or store bought canned tomatoes or puree. I don't usually use paste, but sometimes I will use it. Either end product isn't acidic. I do make my tomato sauce with mostly chicken or turkey broth for most of the extra liquid. I use plenty of liquid if I'm going to cook it a long time. I also often use a few pieces of chicken or pork in the sauce as it cooks. I don't use black pepper, oregano, onions, or sausage. Don't know if that makes a difference. I only use tons of garlic, ground beef, tons of my frozen basil[with lots of stems from the beginning], broth, some romano and salt. More basil when done. I don't use fancy tomatoes or puree. I often use Acme's store brand puree and tomatoes. One other thing I think adds to a mellow sauce is adding a bit of romano while cooking. Btw Lou, Locatelli is romano not parm. Smiles. I prefer romano to parm in most cases. Maybe because my family if from a village less than a hundred miles from Rome. Smiles. In any case I don't buy the long cooking equals highly acidic and tasting like paste. Perhaps it's other ingredients when a sauce is long cooked that does it. Who knows. As we all said and know, as long as you and those you cook for like your sauce..... Way too many variations for ANY generalities to be universal IMNSHO.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

You can skip the watercress in this. Plus they're easy to make ahead: PESTO-STUFFED CHERRY TOMATOES (serves 6-8) 2 cups (1 pint) cherry tomatoes 3 oz pkg cream cheese, softened 2 TBL lemon juice 1/4 cup grated Parmesan 1/4 cup finely chopped pine nuts or sunflower seeds (almonds work also) 3/4 cup finely chopped fresh parsley 1/4 cup finely chopped watercress 1 1/2 tsp dried basil 2 cloves garlic, crushed Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while making the filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill tomatoes w/cheese mixture & chill.~~From Appetizers CHEESE STRAWS (makes about 5 dozen) 1 scan cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown.~~Company's Coming For this you can vary the kinds of chips: NUTS & BOLTS (serves 12 or more) 2 small boxes Cheez-its 3 cans mixed nuts (3-4 cups) 8 oz shelled pecans 1 qt popcorn (best freshly popped) 2 pkg sesame chips 2 cans coconut chips 1 small box pretzel sticks 2 sticks margarine 1/2 tsp garlic salt or 1 clove garlic, crushed 1 tsp salt 1 tsp curry powder Dash of Tabasco 1 TBL Worcestershire sauce Preheat oven to 250°. Mix the Cheez-its, nuts, popcorn, chips & pretzel sticks in a large roasting pan. Melt the margarine in a small pan & stir in the seasonings. Sprinkle over the mixture in the roasting pan. Bake 1 hour, stirring 2-3 times. Cool on absorbent paper & store in cans or jars.~~Cincinnati Celebrates HAM CHEESE BALL (serves 12-15) Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve w/assorted crackers.~~Food for Thought Oh, and deviled eggs go over well with nearly everyone.