I made a batch of Italian seasoning tomato sauce back in September that was really wonderful. I processed it and opened the last jar this evening. I'm going to use some of my diced canned tomatoes to make another batch with the same recipe, but since these were canned once, I'll have to freeze the extra from the next batch. I checked with my canning guru - not a good idea to can the same tomatoes twice.

Tonight's dinner was a link of Italian sausage, casing removed, sautéed and cut into bite-size pieces, submerged in a half cup or so of my tomato sauce, and then a half-dozen frozen Portobello ravioli were boiled and spooned into the bowl with the sauce and the sausage. Very nice! Nothing wasted. (This sauce is so good you won't see me washing a bunch of it off the plate and down the drain.)