Sure you "can" but it isn't recommended or encouraged. The question comes up now and then and as a general guideline, re-canning any commercially canned product is not recommended. This is because they contain additives and stabilizers, because the double processing markedly reduces the flavor and quality, and it is a really inefficient use of your time and the energy used for processing given the end result. Your choice, but it would be far better to buy the large cans, parcel them up and freeze them. Dave

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

sandra The link at the bottom gives pretty good instructions for freezing tomatoes. It's probably the easiest vegetable there is to freeze unless you want to take lots of pains with it. There are lots of ways to handle tomatoes you want to freeze. A lot of people just put whole unblemished tomatoes in a Food Saver bag, remove the air, and seal them. Others cut them apart and remove the blemishes and stem ends. That's my method since by the time I get around to it, I have surfaces everywhere covered with tomatoes. IOW, I don't peel or seed them but blend them all together in a food processor (my Smoothie maker). Other people remove the skins before freezing them by giving them a short boiling-water bath. Some people freeze them individually on cookie sheets and then put them in plastic / Food Saver bags. Some people make the sauce first and freeze it in blocks, then put it into large plastic / Food Saver bags. So you have a lot of choices, but once you understand you don't have to blanch them and decide how much up-front time you have to process them, it's very easy. Here is a link that might be useful: How to freeze tomatoes

Hmmmm, bmorepanic, I found this interesting from your link: "Regrettably, the aforesaid (and much-respected) Cook's Illustrated Guide to Essential Cookware (which we cited earlier on this page), has now been hidden behind a fee-pay requirement of the Cook's site (well, one can hardly blame them--though you could sign up for the "14-day free trial"). In it, they chose cookware makers item by item, rather than by "set" or "line". Excepting a few items that All-Clad does not make (such as cast iron and enamelware), their picks were uniformly from All-Clad. (We should also note that for a stockpot, they recommend the cheapest thing not actually trash that you can find, inasmuch as all they recommend using it for is boiling large amounts of water, as for pasta; for true stock-making, they much prefer a Dutch oven.)" Ok, I went from thinking I liked the Dutch oven shape the best for soups and spaghetti sauces because I didn't really know what I SHOULD be using or wasn't doing it right, to thinking I am not a complete idiot after all. My own personal experience and just what works for me counts, too, and I need to keep that in mind. I am going to do some more reading over there, I find it interesting. It seems like All-Clad or similar brand like Cuisinox will be best in a dutch oven type shape, with or without a copper bottom. I still haven't clarified that one. I think the copper will win out but may get eliminated due to price and less available bargains in that line. Then I am going to have to examine some of these more interesting shapes and maybe add one or more onto my wish list. :) I also have a yearning to try at least one piece of Le Creuset just to see if I like it.