#3806 - Chopped Tomato Sauce

(by Shirley McNevich)

1/4 cup olive oil
1 onion (diced)
1 bay leaf
1/2 tsp. dried oregano
2 garlic cloves (chopped)
salt (to your taste)
2 TBSP Hunt's tomato paste
2 - 28oz. cans whole plum tomatoes (chopped and put back in the juice)

In a pot over medium heat add olive oil--stir until hot. Add diced onions, the bay leaf, dried oregano, chopped garlic and salt--cook/stir until onions are tender. Add tomato paste--cook/stir for 5 minutes. Add chopped plum tomatoes and their juice--cook/stir until mixture just starts to boil. Turn heat back to low--simmer for 1 hour, stirring every 5 minutes. Taste--adjust seasonings to your taste and remove the bay leaf.

#2485 - Homemade Tomato Juice

(by Kenneth Miller - friend)

1 peck ripe tomatoes
1 green bell pepper (chopped)
1 onion (chopped)
1 whole bunch celery (chopped)
12 whole cloves
2 whole bay leaves
1 TBSP salt
1 cup white sugar

Wash the tomatoes. Core the tomatoes. Cut the tomatoes into quarters (leave the skins on). Place the tomato quarters into a large granite pot. Add the chopped green bell pepper, chopped onions, chopped celery, cloves and bay leaves. Turn heat to low--cook until some juice starts to form. Turn heat to medium--bring to a boil, stir, and keep boiling/stirring until celery is tender. Use a slotted spoon to remove the cloves and the bay leaves--discard them. Put the mixture through a Foley food mill--catch the juice in a separate pot. Put the pot with the tomato juice on the stove--turn heat to medium. Add the salt and white sugar. Bring mixture to a boil, stir, then boil for 5 minutes. Pour the juice into quart jars or can the tomato juice with canning jars/lids if you wish.