Canned Tomato Sauce

3 ice cream pails of tomatoes
2 1/2 lbs onions
2 green peppers
1 or 2 red peppers
2 medium zucchini (optional)
1/2 cup pickling salt
1 cup sugar
3 tsp garlic powder
2 tbsp oregano
2 tbsp parsley flakes
2 tbsp basil
4 bay leaves
36 oz tomato paste

Blend tomatoes in a blender (saves you from peeling all the tomatoes). Add diced or blended onions, zucchini and peppers (depending if you want chunks in your sauce). Add rest of the ingredients. Simmer for one hour. To sterilise jars, place in a cold oven. Turn oven on to 225 F, heat jars for 20 minutes once oven is at correct temperature. Put sauce in hot jars and place in water bath canner. Can the pint jars for 35 minutes and quarts for 40 minutes. Times may change depending on altitude. Take out of canner and let cool. Lids will make a popping sound when they seal and will be concave in the middle. Makes 9 quart jars.

Cheesy Italian Sausage Bake

2 cups penne pasta uncooked
3/4 lb. Italian sausage, casings removed (I used mild Italian sausage)
2 cups halved zucchini slices
1 red pepper chopped
1 cup tomato sauce
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese

Cook pasta as directed on package. Brown sausage, stir to break up sausage. Drain fat. Stir in veggies and sauce. Cook 5-6 minutes until veggies are tender-crisp. Add cooked pasta and cheddar cheese. Mix well. Spoon into greased 9 x 13 pan and top with parmesan cheese. Bake 15- 20 minutes in 350 degree oven.