I've not tried a bread machine. I do a lot of cooking down in a big electric turkey roaster (fruit butters, tomato sauce/paste),and in my over-sized crock-pot, and have, with unhappy results, used a large pan in the oven. I would think that not enough water would be evaporated using a bread machine efficiently since it is a closed machine, like the oven is, but then, I don't have one that has a "jam" setting. What does your instruction book tell you to do? There is also the matter of quantity. Can you fit enough tomatoes in there to make the cooking time worthwhile? My unusual sized 2 pound bread machine only holds a max of 8 cups. When you use tomatoes that are other than a paste type you will have a lot more liquid that needs to be removed via evaporation to get the sauce or paste consistency that you want. If you do it on the stove top you risk scorching and have long cooking times - meaning your electric bill will be a lot higher that month. Same so with oven roasting. I use a variety of heirloom tomatoes for sauce/paste because I like the complex flavors that paste tomatoes won't give you. So I use a Squeezo to extract the juice and pulp, but then let it sit overnight in the fridge and only use the dense stuff on the bottom for making sauce/paste (the liquid goes into the freezer for making soup base). It also makes for shorter cooking times since I'm only evaporating the remaining liquid from the dense stuff. My suggestion for making a large quantity of tomato sauce/paste is to use an over-sized crock-pot or an electric turkey roaster. They both keep a uniform temperature, use a whole lot less electricity than the oven, and with an off-set lid, evaporation is so much faster and therefore cheaper, than the other methods. One thing that is important to remember though, is that you need to bring the temperature of the finished sauce/paste to boiling before you ladle it into your canning jars. That means putting it into a pan on the stove top and bringing it to a boil, stirring constantly - it only takes a few minutes to accomplish this. It works out well if your BWB only holds so many jars - you get to control how many jars to fill while holding the rest of the tomatoes safely hot for the next batch, turning down the heat or taking it off the burner between batches, of course. If you don't bring the product to a high enough temperature equal to the BWB's temperature you risk your jars breaking or the product in the jars not being hot enough to kill the inherent bacteria. Nancy

This is my mother's recipe for Spaghetti Sauce. It is wonderful! SPAGHETTI SAUCE Mix together: 2 Pounds Ground Beef 1 Cup Bread Crumbs 2 Beaten Eggs 1 Tablespoon Parsley Flakes 2 Teaspoons Salt 1 Teaspoon Pepper Fry a Clove of Garlic in 4 Tablespoons Olive Oil; then discard Garlic. Put large chopped Onion in Oil; stir around, almost to browning. Put Meat in skillet; break up, cook almost to browning. Then put in kettle. Add: 1-1/2 - 2 Quarts (3 small cans or 2 large cans) Tomatoes - put through sieve (throw seeds away) 2 Large plus 1 Small Cans Tomato Paste (plus couple of cans of water) 2 Teaspoons Italian Seasoning 1/2 Teaspoon Oregano 1 Bay Leaf Stalk of celery (chopped fine) 2 Teaspoons Parsley Flakes 1/2 Green Pepper (chopped fine) 1 Tablespoon Worcestershire Sauce 2 Cloves Garlic (discard after cooking) (Can substitute garlic powder) Little Basil Leaf (sift in) 1/3 Cup Sugar 1/8 Teaspoon Crushed Red Pepper (sift in) Cook 2-1/2 - 3 hours, until oil comes to top MEATBALLS 2 Pounds Ground Beef 2 Beaten Eggs 3 Spoons Parmesan Cheese (optional) 5 Tablespoons Bread Crumbs 1 Teaspoon Parsley Flakes 1 Chopped Onion Italian Seasoning Chopped Garlic Clove Salt and Pepper to Taste Mix and make meatballs; either bake or fry until they start to get a little brown.

I make plain tomato sauce from garden tomatoes, then use that to make spaghetti sauce, chili, whatever. We freeze ours now, but I used to "bottle it". I use whatever tomatoes are ready, about enough to fill a stock pot or roaster at one time. This would be a mix of determinate and indeterminate, sauce, beefsteak, heirloom, whatever i have. My containers hold about as much as the size can I normally would use, I suggest you do the same. Smaller batches of sauce more often feel like less work for me. Tomato sauce Wash and core the tomatoes. Cut them in half across the middle and squeeze the seeds into a sieve over a bowl. Roughly tear or chop the tomatoes and toss into a pot. Use a spoon to stir the seeds to get some of that jell and juice, since that is where a lot of the flavour is. We want that but not the bitter seeds! Pour this strained liquid over the tomatoes in the pot. Bring to a simmer over lo-medium heat, being careful not to scorch. If you are going to make sauce, stir often and to your hearts content, it doesn't matter if they break up. We do not add salt, but we often add a single hot pepper to each batch. Not enough to make it hot, but enough to add a zing. When the tomatoes are cooked and soft, run through the blender (skin and all) until smooth. The skins will disappear, and will help thicken the sauce later. Return the smooth puree to the pot. Bring back to a simmer, and allow to simmer stirring often to keep it from scorching until it reduces and thickens. Ladle into freezer containers, chill in fridge over night, then freeze. Use in place of tomato sauce in any recipe. Cooked tomatoes in juice Wash and core tomatoes. Drop into a pot of boiling water (carefully) and allow to bob around for a few minutes. Scoop out tomatoes and drop into another bowl or container filled with cold water. You should be able to slip the skins right off. If not, either let them bob in the hot water longer, or add ice cubes to your "shock water" to make it colder, or both. Cut tomatoes in half around the middle and squeeze out the seeds into a sieve over a bowl. Stir the seeds to release as much juice as possible. Cut the tomatoes into even sized chunks, or even leave as halves (your preference) and place in a clean stock pot. Bring to a simmer on low-ish heat, making sure not to scorch the tomatoes. Stir gently, so as not to break them up too much. You want tomato chunks in a sort of clear tomato water. Cook, stirring occasionally, until the tomatoes are cooked and soft but still hold their shape. Allow to cool, then lade into freezer containers, chill in the fridge, then freeze. Spaghetti sauce from frozen tomato sauce -1 container frozen sauce, defrosted (we use the microwave, about four minutes on high does it) -1 package extra lean ground beef -1 can mushrooms or 2 cups sliced raw mushrooms -1/4 cup red or white wine -garlic powder (1 tsp) -onion powder (1 tbsp) -salt and pepper to taste -pinch red pepper flakes -italian seasoning blend (1 tsp, bruise between your fingers to awaken flavours) Brown the ground beef until no pink remains. Sprinkle the garlic and onion powder, italian seasoning, salt and pepper over the meat. Cook and stir for a bit to toast the spices. Add drained canned or raw mushrooms. Add the wine to deglaze the pan. Cook and stir until the wine evaporates and the mushrooms are limp (if using fresh). Pour in the tomato sauce. Stir well. Taste and adjust seasonings. Simmer for a few minutes to blend flavours. The longer you simmer the better, but you can eat it right away. Excellent when chilled then reheated the next day. *Note: If I made it my way, I would also add one chopped onion and some diced green pepper, maybe even some diced eggplant or sliced black olives to the above sauce. My family hates veggies, and it is pushing it with the tomatoes alone. Pity.

I would go back and re-visit granddaddy's first response. 'copycat' means recipes on-line through a search....people creating a homemade recipe from a favorite store purchased frozen processed food item. If you know the exact name of your favorite, Like Kasha lemongrass chicken with snow peas...(not sure the exact name, but the only frozen dinner i have had), .... *working out of town years ago in a hotel with only a microwave. Someone out there has a homemade version. I make one but i've never written a recipe, i wing it. A very simple 'TV' dinner at home. In a small saucepan with lid, add 1 tbsp oil, i use coconut, on med-low heat, place two skinless chicken breast, in a pan that fits them tight but in a single layer...top with very small diced...one celery rib, one carrot, one medium onion, two roma tomatoes chopped, half a sweet potato or one small reg potato and a minced/chopped garlic clove. Lower the heat to a simmer, your lowest setting. (all stoves are different) you want this to simmer/steam, not sizzle and brown. Once simmering, add 1/4 cup water, white wine or stock. Let simmer/steam for 1/2 hour. No need to stir, let it be. After the 1/2 hour remove the chicken breast to an oven sheet pan/cookie sheet. Top with a drizzle of balsamic vinegar or sesame oil/soy sauce blend. Just a tbsp will do. Pepper and any herbs or herb blend you like. Place in your pre-heated 350 oven. At the same time turn up your 'sauce' veggies to med heat and reduce a bit if it needs it. Until the potatoes are soft. I take half of this and put in the blender with a tbsp of non-fat greek yogurt...instant sauce. And back into the sauce pan, stir. Turn heat back down to low, Take out your chicken breasts from the oven...at this point they should be tender cooked after in the oven 15 min. Slice as you like it and back in the sauce. This is where you can customize your meal. Lay on top sliced asparagus, snow peas, chopped spinach, just about any veggie to stream for 5-10 min. The veggie topping choice will be crisp and fresh. I like to put heartier veggies like cauliflower, broccoli, baby artichokes, etc. on the sheet pan in the oven with the chicken to give it the extra needed cooking time. *note, i prefer a stick blender in the saucepan instead of a blender, easier cleaning... *we prefer skinless bone-in chicken thighs over breast. Bone-in skinless breast would be better, adding its own stock to the cooking process. *fresh herbs like cilantro or parsley, added at the end, a fresh squeeze of lemon or lime, 1/4 cup of low-fat coconut milk instead of yogurt... Lots of personalizing, using what you have or what is fresh in your market and seasonal. This makes 4-6 servings depending on the size of your chicken. Can be portioned and frozen. I have 9 chicken thighs marinating in ginger, soy, toasted sesame oil i prepped last night...these are huge. We will have leftovers for a chicken salad. I'll do a greek style with olives capers, chopped apple, grapes, celery, cashews, a bit of feta...lots of lemon. etc. over a bed of fresh, not cooked spinach. (need to use up) I only salt at the end. If it even needs salt. Sometimes a bit of sriracha and richer spice blend in the oven topper sauce. Tonights meal may be on the grill as the weather is lovely. I'll still start a similar 'sauce' but it will be more of a bbq style...and probably over a mixed grain, not pasta. Skewer a row of asparagus on the grill...three avocados are very ripe, hmmm.