Spaghetti Sauce

1 bushel tomatoes (juiced)
4 to 6 hot peppers (ground)
3 pounds onions (finely chopped)
4 green peppers (finely chopped)

Add to the juice and bring to a boil. Boil down for about 1 hour. Add:

1 1/2 cups sugar
1 pint vegetable oil
1 to 2 teaspoons Oregano
1/2 cup salt
2-3 tablespoons Sweet Basil (adjust to taste)
2-3 teaspoons Garlic Powder

Continue boiling until it is desired thickness. Adjust seasoning to taste. Fill sterile jars leaving 1/4 inch head room, put on sterile lid and screw on ring.

Salsa

Coarsely chop:
1/2 bushel tomatoes
6 onions
3 green peppers
10 jalapeno peppers

Add:
1/4 cup salt
1 tablespoon sugar
1/4 cup lemon juice

Boil down until thick. Can be put in oven at 225 degrees overnight to cook down. When thick enough, put in sterile jars and seal. (Adjust ingredients and seasoning to taste.)

Chili Sauce

Grind:
25 large tomatoes
6 large onions
4 red peppers
2 green peppers

Add:
3 tablespoons salt
4 cups white sugar
1 cup brown sugar
4 cups white vinegar

Tie in a cheesecloth bag:
2 tablespoons whole cloves
2 tablespoons allspice

Put bag with all ingredients, cook unil thick, stirring to prevent sticking. When thick, add 1 quart catsup and 1 small can tomato paste. Bring to a boil and bottle.

Spaghetti Sauce

2 quart jars tomatoes*
2 6 ounce cans tomato paste
1/2 to 1 pound ground beef, browned
1 tablespoon sugar
3 tablespoons dried onions
3 tablespoons vegetable oil
1 bay leaf
1/2 tablespoon salt
1/2 tablespoon Italian Seasoning
1/2 tablespoon oregano
1/2 tablespoon basil
1/8 teaspoon garlic powder
1/2 teaspoon pepper

Put all ingredients in a big pot. Heat and simmer for about 2 hours, or less for a fresher tomato taste. I usually double or triple the recipe then freeze it!

*Home-bottled tomatoes taste the best, buy you can also substitute 4 or 5 cans (14.5 ounce each) of diced/whole tomatoes-you will probably want to blend some or all of the tomatoes, depending on how chunky you like the sauce.

Pesto

3-4 C fresh basil leaves (from the garden!)

2/3 C olive oil

½ C pine nuts

½ C parmesean cheese

2 cloves minced garlic

½ t salt

Throw it in the blender and blend until smooth-ish. This much is good for about a pound of pasta. If we have a ton of basil in the garden then I just make up this recipe and freeze it in baggies to use throughout the year.