Large Spaghetti Sauce
Source: An original HGR recipe
Yield: 24 servings

This first one is a sauce recipe that started with an Italian family in 1945. I can not say that it has not been altered over the years especially in terms of meat preferences but is a good basic Italian sauce.

1 1/2 tbsp olive oil (if you use meat this can be reduced to 1 tbsp)
2 tbsp Italian seasoning, dried
5 medium onion, diced
3 tbsp garlic clove minced
4 tbsp parsley dried
112 oz Italian canned tomatoes, crushed or hand crushed
15 oz tomato sauce, canned
12 oz tomato paste canned
8 oz mushrooms sliced, canned
2 medium pepper green, diced
1 tbsp basil, dried
4 tbsp oregano, dried
1 cup red table wine table

Heat a large 12 quart pot to medium high. Pour in olive oil. Start sauting the onions. After about a minute add the garlic and the Italian Seasoning. Continue to saute until onions are translucent.

Remove from heat and pour in the tomato sauce, paste, diced peppers, and mushrooms. Using your fingers or in a bowl crush the whole tomatoes well and add. Return to the heat and bring to a low boil then turn the heat to low. Stir well to blend. Add the cup of wine and simmer for up to six hours, stirring occasionally. You can cover or leave uncovered depending on how much liquid you like in the sauce.

Notes: Be sure to crush all dried spices in a mortar before adding to release flavors. I now use a large can of crushed tomatoes and smaller cans of diced tomatoes to make up the required tomatoes. If sauce has too much acidity for you can add a 1/4 cup of sugar or a large carrot (this can be grated and left in or cut into larger pieces and removed before serving. If you like meat in sauce use 1/2 lb ground hamburger or hot Italian Sausage( my choice) browned after you get the onions and garlic started. After meat is browned and onions translucent drain any excess grease before adding rest of ingredients with a turkey baster.

Sauce freezes well. If you let it cool to room temperature you can freeze it in 1 quart ziplock freezer bags. Do not over fill. Lay them flat in the freeze. A one quart bag is good for about a pound of pasta.

Scratch Spaghetti Sauce
Yield: 4 servings
Source: HGR made up

This next one is a lighter scratch recipe that I am working on for my wife that does not have the 'heavy' tomato taste the one above has.

2 lb Roma tomatoes, skinned chop
2 medium green peppers, diced
2 large onions, diced
2 tbsp garlic, minced
1/4 cup fresh basil
1/4 cup fresh oregano
1/2 cup fresh parsley
1/2 tbsp celery seed
1/2 tbsp celery salt
1/2 tbsp paprika
1/2 tbsp ground cumin
1/2 tbsp ground thyme
1/2 cup dry red wine

Blanch tomatoes in boiling water then into ice water to loosen the skin. Peel and chop then set them aside. Add olive oil to large skillet over medium heat. Saute the onions about 2 minutes then added minced garlic and continue to saute 5 more minutes. Stir in the green peppers and saute until soft about 5 more minutes. Add the herbs and stir in well. Add tomatoes and wine mix well. Bring to a boil then lower heat and cook uncovered for about an hour or so. Stir occasionally and break up tomatoes. Add water or stock if needed to desired consistency.

Note the scratch sauce is not simmered for a couple of hours.

Ziti with Fresh Tomato-Olive Sauce
Source: Aug 95 Vegetarian Times Magazine
Yield: 4 servings

Our favorite now is this fresh tomato sauce that could be served
hot or cold

10 oz ziti or mostaccioli pasta
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp garlic, minced
1/3 cup thinly sliced fresh basil or 2 tbsp dried
1/2 cup pitted kalamata olives or1 (4 oz) can sliced & pitted black olives, drained
1 tbsp drained capers, optional
1/2 tbsp crushed red pepper flakes
4 large tomatoes, halved crosswise
4 oz crumbled feta cheese or 1/4 cup parmesan cheese optional
salt & pepper to taste

Prepare sauce at least 2 hour before serving to allow it to marinate.

In a large serving bowl, combine the oil, vinegar, garlic, basil, olives, capers and red pepper flakes. Place a strainer over the serving bowl; squeeze the juice from the tomato halves into strainer. (Push on seeds with back of a wooden spoon to extract tomato liquid.) Discard the seeds. Coarsely chop tomatoes and add to olive mixture. Salt & pepper to taste; toss well.

Cook pasta per package directions. Drain pasta and add to the bowl while still hot; toss well. Sprinkle with feta cheese toss well to mix. If desired additional parmesan or feta can be served at the table as a topping. Goes well with slice of crusty style bread.

Notes: Make sure tomatoes are ripe and soft. If they are firm you can marinate them longer to soften them. We used Feta cheese for the topping.