Authentic Italian Spaghetti Sauce with meatballs by Micheline

This is an authentic Italian spaghetti sauce with meat balls recipe given to me by an Italian friend. It is cooked slowly during 6 to 8 hours but the result is well worth the time and effort.

Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

Herbed Tomato Sauce for Chicken or Veal Parmigiana by Micheline

You will love this homemade Herbed tomato sauce. I serve it on top of veal or chicken cutlets and spaghettini or spaghetti. You can also freeze it and have it on hand when you have company.

Pomodoro Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Pomodoro Sauce

Salsa by Marlyne

This salsa is truly authentic the real taste of Mexico!

Classic Tex-Mex Salsa by Unorthodox Epicure

Classic Tex-Mex Salsa — Tomato sweet. Pepper bite. Onion finish. Muy delicioso!

Vietnamese Tomato Soup by Navaneetham Krishnan

meatless soup speaks about the bold Vietnamese flavors.

Mitch's Smoky Spicy BBQ sauce by Micheline

My BBQ sauce is spicy and sweet, has a smoked flavour and is great with pulled pork, pulled beef or pulled chicken sandwiches. You can serve it with any meat to enhance its flavour.

Caprese Salad by Jennifer Bass

Tomato Soufflé by Swapna

http://swapnascuisine.blogspot.com/2010/11/tomato-souffle.html

Sauerkraut Pizza by Glenn

My very Dutch family loves sauerkraut and we eat it with everything so eventually this had to happen. The shocker is that it tasted so darned good.

Salsa by miansari66

Salsa is a very tasty and tangy tomato sauce. Try my this recipe and enjoy.

fresh authentic salsa by dp

Authentic Mexican Salsa

Tomato filled with sardines in olive oil. by Aherrera

This Is It Spaghetti Sauce by Gabriel Denison Chandler

Everybody who cooks has a great spaghetti sauce. This is mine, after years of perfection. It's lowfat, It's vegetarian, It's deep, rich, and amazingly tasty. This is it. Oh: choose your pasta well! Artichoke, whole wheat and Italian semolina go best...spinach? Not so much.