For preserving - canning or freezing or drying? Or are you talking about recipes for fresh eating use?

Dave

oh gosh- sorry! canning

My favorite recipe for pasta sauce is from Ellie Topp's book, Small Batch Preserving. It's Chunky Tomato Basil Sauce. Here's a link to the recipe.

Here is a link that might be useful: Chunky Tomato Basil Sauce

Annie's Salsa
Shirley's Tomato & Vegetable Juice
BBB Stewed Tomatoes with Peppers and Onions
Crushed (plain so they can be used for just about anything)

BBB and the Ball Complete Book have many wonderful sauce recipes that we can regularly:

Seasoned Tomato Sauce
Seafood Cocktail Sauce
Red Hot Sauce
Bar-B-Q sauce
ketchup
Chicken Wing Sauce
Taco Sauce
Thai Hot dipping sauce
Grandma's Chili Sauce
Creole Sauce

freshpreserving.com has a great tomato relish recipe called Antipasto Relish and have you checked out all the tomato recipes available at NCHFP?

Dave

Here is a link that might be useful: NCHFP - Canning Tomatoes recipes