Catsup

1 c. white vinegar

1 1/2 inch cinnamon stick, broken

1 1/2 teaspoons whole cloves

1 teaspoon celery seed

8 ponds tomatoes (about 24 medium)

1/2 c. chopped onion

1/4 teaspoon ground red pepper

1 1/2 c. packed brown sugar

1/4 c. lemon juice

2 teaspoons salt

In a small saucepan, combine vinegar, cinnamon, cloves and celery seed (or just tie them in a spice bag or coffee filter to save straining later). Bring to boiling, remove from heat and set aside.

Wash tomatoes, remove stem ends and cores; cut into quarters. Place tomatoes in colander to drain.

In a 8-10 quart Dutch oven or kettle, combine tomatoes, onions and ground red pepper.

Bring to boiling; cook uncovered 15 minutes stirring often.

Press tomato mixture through a food mill or sieve, discarding seeds and skins.

Return puree to kettle, stir in brown sugar. Heat to boiling; reduce heat. Boil gently , uncovered for 1 1/2- 2 hours or till reduced by half. (measure depth with ruler at start and finish)

Strain vinegar mixture (or remove spice bag) into tomato mixture (discard spices). Add lemon juice and salt, simmer uncovered , about 30 minutes or to desired consistency, stirring often.

Ladle catsup into hot, clean half pints, leaving 1/2 inch head space. Wipe rims, adjust caps, and process 15 minutes in boiling water canner.

Yield: 4 half pints

This is *much* sweeter and spicier than store bought. I wasn't a big fan of it for just catsup, but it is BAR NONE THE BEST for sloppy-joes, or baked beans. I make it just for any recipe that calls for catsup.

Pizza Sauce

25-28 tomatoes

2 large onions, minced

4 garlic cloves minced

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 teaspoon cracked pepper

1 Tablespoon sugar

2 Tablespoons parsley, chopped

1 Tablespoon oregano

1 Tablespoon basil

1 teaspoon rosemary

1 teaspoon celery seed

2 teaspoons salt

1/2 teaspoon summer savory

1. Peel and purees tomatoes (or use one of these).

2. Put olive oil in a large, deep pan and saute onions and garlic until transparent. Add tomato puree and the rest of the ingredients. Stir well to blend.

3. Continue to cook over low heat until mixture is reduced by half. Stir occasionally. This will take 1 1/2 - 2 hours to reduce. (or longer as I found). When sauce is done, and nicely thickened, ladle into sterile pint jars, leaving 1/2 inch headspace, wipe rims, and adjust caps. Process 35 minutes in a boiling water bath canner.

Yield: Uh, don't know. (that part of the recipe got cut off.) I would guess around 7 pints.

I never got this super thick, so I add a small can of tomato paste. To make up for the extra tomato from that, I sprinkle a bit of Italian seasoning, garlic salt, and because I like it, Parmesan cheese, over the sauce before adding pizza toppings.

FANTASTIC!

Fresh Basil Tomato Sauce

3 Tablespoons olive oil

3 onions, minced

3 garlic cloves, minced

2 Tablespoons fresh basil chopped or 1 tablespoon dried

3 Tablespoons minced parsley

25-30 tomatoes

2 teaspoons salt

2 teaspoons pepper

1 1/2 teaspoons sugar

1 tablespoon plus 1 teaspoon beef bouillon

1. Add oil to a 6-8 quart pot. Saute onions and garlic in oil until transparent. Add basil and parsley.

2. Peel tomatoes (dip in boiling water 15 seconds and peel) and process until like juice.

(I just use one of these babies. GREAT investment!) Add to pot with onions and herbs. Add the rest of the ingredients and mix well.

3. Cook on low heat for 1 1/2 hours, stirring often. When sauce is done, ladle into sterile quart jars, leaving 1/2" headspace. Wipe rims and adjust lids. Process 45 minutes in a boiling water bath canner.

Yield: 6 quarts

When using this sauce, I have found mine is not very thick, more juicy. I add most of a large can of tomato paste, and since its also a tad bit acidic, when I'm heating it, I add 1/2 a Tablespoon of beef bouillon, and 1 Tablespoon of brown sugar.

DELICIOUS!