Yesterday I used jars of last summer's canned whole tomatoes along with peppers and garlic from this year's garden to make myself two quarts of spaghetti sauce. It is the veg part without meat or cheese because I use a hot water bath to process, not a pressure canner.

This is the Italian tomato sauce recipe in the back of the Ball Blue Book, for those of you who cook and can. I filled two pint jars and four half-pint jars and had a little bit left over. That went onto a 1/4 of a tandoori bread to make a small personal pizza this evening. The flavor is amazing!