Fresh Tomato Pasta Sauce

I learned to make this fresh pasta sauce while living in Italy. Jerry is always begging me to make it, it's one of his favorites. It is very light, not thick or heavy like the usual spaghetti sauces you buy at the store. We often serve it with smoked sausage or kielbasa sausage. Don't forget to top it off with some great fresh grated parmesan ( I reccommend "Reggiano" parmesan or asiago cheeses) Mmmmmmmm, goooood!

8 medium vine tomatoes

2 TBS extra virgin olive oil

1-2 TBS fresh minced garlic

3 TBS minced FRESH basil (or 1 TBS dried)

1 vegetable or chicken bullion cube

1 1/2 TBS sugar (or 1 tsp white stevia powder)

1 1/2 tsp salt (or more to taste)

1/2 tsp ground pepper

Boil tomatoes in salt water until the skins break and begin to peel. Remove from water and drain. Cool slightly and peel skins completely off- Be careful, they will be HOT. Discard skins. Chop tomatoes and put in a medium saucepan. They will be VERY juicy- try to keep all the juice! Add spices, bullion cube, sugar, garlic, & oil. Simmer on low heat for about 45 minutes or until it is reduced by half. *I usually get my sauce started first and put my pasta water on to boil when my sauce begins to simmer.* You can leave the sauce chunky or you can puree it. It will be very light and a bit watery. Toss with hot pasta (or whatever else you like) and enjoy immediately. Top with fresh grated parmesan or asiago cheese.

Fresh Salsa/ Pico de Gallo

This is a special treat in our family- we often do "Salsa Sundays"- get a bunch of chips and some great steak and eat your heart out!

6-8 roma or vine tomatoes, chopped (by hand!)
1 red or vidalia onion, chopped
1 bunch of cilantro, chopped
2-3 TBS minced garlic (to taste)
1-2 tsp chili powder (to taste)
dash of cayenne pepper (or more if you like it spicy)
salt & pepper to taste
juice from 1 lemon (you can use more if you like it extra juicy)
juice from 1 lime

Gently mix well and enjoy immediately!
Note: This salsa does NOT keep well- use within 2 days.

You can also "personalize" this salsa to what you like- add fresh corn kernels, chopped cucumber, fresh pineapple, Johnny's seasoning salt, etc. Sky's the limit!

Creamy Chocolate Fudge

This recipe is for a most delicious and SUPER CREAMY fudge! This is the first time I've used this recipe- I actually altered my grandma's recipe because I was missing some ingredients. Anyway it turned out SO great that I will definately do it again and again! This also makes the most wonderful hot fudge sauce :)
2 cups heavy whipping cream
2 cups sugar
1 can sweetened condensed milk
1/2 cup cocoa
1 tsp vanilla
1/4 lb (1 stick) real butter

In a large pot, combine cream, sugar, sweetened condensed milk, & cocoa; whisk until smooth. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches a "meduim ball stage". The fudge will be thick and bubbly. To test it, drizzle fudge from the spoon into a cup of ice water. Using your fingers, gather the drizzled fudge together to form a ball. If it falls apart or is really mushy, it isn't ready yet. It should be slightly firm, but NOT hard. Test it frequently until you get the right texture. Remove from heat and stir in vanilla and butter. ***If you are making hot fudge sauce, STOP here.... simply cool fudge and pour into a glass jar and store in the refrigerator. GENTLY reheat as needed.*** For regular fudge, tansfer to a mixing bowl and beat with an electric mixer, on high speed, until it loses it's gloss- this will take about 10 minutes or so. Fold in nuts if desired. Pour into buttered 6X9 inch pan. Chill 2 hours, cut into squares and enjoy!