Jess's Recipes

From Allrecipes.com Homemade Tomato Sauce II Prep Time: 20 Minutes Cook Time: 2 Hours INGREDIENTS: 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper Nutrition Information Servings Per Recipe: 6 DIRECTIONS: 1.In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. Amount Per Serving Calories: 158 Total Fat: 9.6g Cholesterol: 0mg Sodium: 846mg Total Carbs: 17.8g Dietary Fiber: 4.1g Protein: 3.8g Jess' cooking notes: I used fresh instead of canned tomatoes and added fresh thyme and oregano from the garden. I also added a teaspoon or so of sugar as well as sal...

1/4 cup olive oil 4 medium garlic cloves, minced 1/2 tsp hot red pepper flakes or to taste 1 28 oz. can whole tomatoes, drained and chopped 20 large olives (either black or green), pitted and chopped salt 1 lb. spaghetti 1. Get some water going to cook the pasta. This sauce will be done by the time the water comes to a boil and you cook the spaghetti. 2. Heat the oil in a large skillet. Add the garlic and hot pepper flakes and saute over medium heat until the garlic is golden, about 2 minutes. add the tomatoes and olives to the pan. Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes. Add salt to taste. (Olives are usually quite salty, so the sauce might require very little). 3. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomatoes sauce. Mix well and transfer portions to pasta bowls.

Makes 24 jars - need 2 large pots 15 bags cranberries 8 jars Mandarin oranges 2 boxes brown sugar (use 1 1/2) 1 large (2#) bag nuts (pecans/walnuts) cinnamon (2 parts) nutmeg (1 part) cloves (1 part) simmer with little water - stir until pop-almost liquid (1 1/2 hrs) add sugar, spices, nuts & oranges To Make 3 Jars 3 bags of cranberries 2 lg cans Mandarin oranges 1/2 cup+ brown sugar 7 oz. pecans or walnuts 1 teaspoon cinammon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves

1/2 c. mayo 1/2 c. sour cream 1/2 t dill 1 t grated onion 1 T vinegar 1/2 t tarragon 1/2 t dry mustard dash of salt Mix all ingredients together. This recipe can be made with low-fat ingredients as well

1 can crushed tomatoes 1 can tomato puree 1 can tomato paste few garlic cloves chopped, olive oil, salt & pepper, parsley, basil, sugar baking soda

1 can whole crushed plum tomatoes line olive oil saute garlic in olive oil put tomato into pan (no juice) basil oregano bl. pepper

1/4 c. olive oil 1/2 c. chopped onion 4 garlic cloves sliced 1/2 tsp. dried red pepper flakes 1 28 oz. can Italian plum tomatoes - drained, 1 1/2 c. juice reserved and chop the tomatoes 1/2 tsp. salt 12 brine cured olives (kalamata) pitted and chopped 7 anchovy fillets, drained and chopped 1 1/2 Tbs. drained capers 12 oz. linguini Freshly grated Parmesan cheese Saute onions, garlic and red pepper flakes in oil (5 minutes) Add tomatoes and juice and simmer until slightly thickened Add olives, anchovies and capers. Cook for 5 minutes. Serve over hot linguini and add grated cheese if you like - From Sandra

This recipe comes from Mary Hooke: Pesto Sauce 4 cups basil leaves, chopped 4 cloves garlic 1 cup pine nuts 1 and1/2 cups parmesan or Romano cheese (I like Romano) 1and 1/2 cups extra virgin olive oil Salt and pepper to taste Pour small amount of EVOO in blender and slowly add basil, garlic, pine nuts and grating cheese. Pour in remaining oil to make the sauce. Heat sauce slowly and pour over pasta.