This is still my favorite. From Ellie Topp's Small Batch Preserving. CHUNKY BASIL PASTA SAUCE 8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb) 1 cup chopped onion 3 cloves garlic, minced 2/3 cup red wine 1/3 cup red wine vinegar 1/2 cup chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon pickling salt 1/2 teaspoon granulated sugar 1 6-oz 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. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim Process 35 minutes for pint jars and 40 minutes for quart jars in a BWB. Makes 8 cups. Steve

We all like the green sauce.Too much trouble to make when you can buy it already made.I use the Las Palamas brand from WalMart on the Mexican Food aisle.They also make the red sauce but I have never used that because we prefer the green.Sometimes I use the green "as is" out of the can,sometimes I add a can of cream of chicken soup and some sour cream for a creamy sauce.We just had green beef enchiladas Friday.I made one pan with flour tortillas and 2 with corn.Put one in the freezer for later.I made rolled ones this time but a lot of times I just layer the tortillas,meat,cheese and sauce and make a casserole.Much easier and faster when you are cooking for a crowd.Either way they are always devoured! DS wanted them rolled this time so that's what I did.I do always roll them when I use flour tortillas. There's a Mexican food place where we eat regularly in TX that makes the BEST green sauce.I asked one time what was in the sauce and they said it was green chilies,tomatillos, onion,celery,bell pepper and lime juice cooked in chicken stock.I think from the consistency they probably put it in a blender after it is cooked.It has the most delicious,kind of tangy flavor I have ever tasted.Some day I am going to try to duplicate it.LOL I don't think you can go wrong with the canned sauce.

I've been watching this post all day....wondering how to answer. I have made wonderful sauce from fresh tomatoes....but because of the differences in sweetness and moisture....there is really no "recipe" that turns out the same twice. In my big stock pot, I put a swirl of olive oil and 2 chopped yellow onions. Not sweet onions, just yellow onions.....and one big or 2 small green peppers....again chopped fairly small.....cook slowly until soft and add 4 or 5 big cloves of garlic, grated or chopped, cook a minute and start dumping in peeled and cored tomatoes, perhaps cut into quarters....add about 4 quarts of peeled tomatoes, simmer, stirring occasionally....and while it is simmering add 2 or 3 bay leaves, about 1/4 cup of chopped fresh Italian parsley, another 1/4 cup (or more!) fresh chopped basil and about 2 T fresh oregano leaves....and because I like it to cling to my pasta, I add a 6 oz can of Continadina tomato paste.....and about a cup of dry red wine. Simmer a couple of hours until it thickens and reduces some....taste....add salt as needed.....is ti too sweet ( probably unless your tomatoes were not dead ripe) add a little red wine vinegar.....taste....more vinegar? More salt?....Then I add a little ground roasted red pepper.....just to give it a wee tiny bite. It will be very seedy....some say to seed the tomatoes before making, but you lose a lot of that good tomato flavor by doing that. Then I freeze the sauce and use it as a base for tomato red pepper soup, meat sauce, chicken cacciatore etc etc. With the variation in cultivars and soil and growing conditions for the tomatoes.....there can not really be a recipe....just a rough ingredient list. Linda C

i like this one: "This super-easy Coney-style meat sauce is just what you need to add that extra little something to a hot dog or some ordinary fries. You don't even have to fry the meat, just put all the ingredients together and simmer." INGREDIENTS: 1 pound lean ground beef 1 cup water 1 (8 ounce) can tomato sauce 1 (1.25 ounce) package chili seasoning mix 1 tablespoon prepared yellow mustard 1 teaspoon onion powder 1/2 teaspoon garlic powder DIRECTIONS: 1. Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes. 2. Remove lid and simmer sauce until thickened, about 20 more minutes. Here is a link that might be useful: Chili Style Coney Sauce