1 28oz can progresso crushed & peeled tomatoes
1 8oz hunts tomato sauce
3T oil
1 med. onion, chopped
2 cloves garlic, minced
1t basil
S&P
sugar

heat oil over med. flame. Saute onion & garlic til soft (don't let garlic get brown). Add diced tomatoes, tomato sauce & spices, simmer 20 mins.

Put a little less than 1/2 of the tomato in blender, leave the skins on.
then add:
diced up (remaining) tomatoes
green onions chopped fine / or white onions
jalepena salsa
celery seed (not too much)
vinegar (very small amt.)
about equal amts of cumin, cilantro and tumeric
salt
tomatillos diced up

3/4c apricot preserves
1/4c soy sauce
1/2c mayonnaise
1t ground ginger
1/2c catsup

Wisk ingredients together until smooth. Brush on food turning frequently, during last 20 mins of cooking. Makes 1.5c.

1 lg can tomatoes ( Read more... )

Mash cloves garlic, sweet basil leaves, fresh parsley in bowl. Add soft butter & olive oil. Mash all together until it makes smooth paste. Serve & toss w/ hot linguine.

2c parsley sprigs, packaged ( Read more... )

1/4c or more olive oil
sliced leeks
add frozen peas, too
garlic
mushrooms
fresh roma tomatoes, seeded & diced
red pepper flakes
capers
basil
tiny sugar
parmesan on table

(add a little chicken broth f/juice)

1/2lb sliced mushrooms ( Read more... )

3T butter, divided ( Read more... )

small meat balls (from costco)

2 12oz jars chili sauce
2 12oz grape jelly

*ED NOTE: That's all there is. I'd assume you combine the sauces and cook the meatballs accordingly, but I've never made this, so my guess is as good as yours.