Quick and Easy Pizza Sauce

28oz can diced tomatoes
1 can tomato paste
3 tsp dried oregano
3 tsp dried basil
2 tsp garlic powder
2 tsp onion powder.

Bring all ingredients to a boil. Allow to simmer about 10 minutes. If desired, break up tomato pieces with an immersion blender. Use or freeze as desired.

Dijon Mustard

1 cup chopped onion
2 cloves garlic, minced
2 tbsp honey
4 oz dry mustard
1 tbsp vegetable oil
2 tsp salt
4 drops Tabasco sauce
2 cups dry white wine

In a small saucepan, heat garlic, wine and onion, bringing to a boil. Then simmer for 5 minutes and remove from heat. Pour into bowl and allow to cool.

Now, put dry mustard into saucepan and slowly strain the heated wine mixture over top (to remove the onion and garlic pieces). Stir well until combined and smooth, then add honey, salt and Tabasco sauce. Simmer while stirring until the mixture thickens. Remove from heat, cool, then store in glass or plastic jar. Refrigerate. Best after it sits for two days so the flavors will be enhanced, although it can be used immediately. Makes 2 250ml jars.

Peach BBQ Sauce

Delicious with chicken or pork (try it on ribs!) I made a triple batch and processed it in my canner last fall so I could enjoy it all year long :D

1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seeds
1 tablespoon canola oil
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Purée with an immersion blender.

Chinese Stir Fry Sauce

This can be refrigerated in a tightly sealed glass bottle if you don't use all of it at once, just be sure to give it a good shake before using!

1/2 cup cold water
2 tbsp corn starch
6 tbsp brown sugar
1/2 cup low sodium soy sauce
1/2 tsp ginger powder
1/2 tsp garlic powder
1 tsp sesame oil
1 tsp seasoned rice vinegar
1 tsp hot chili sauce

In a small bowl whisk water with cornstarch until smooth. Add all remaining ingredients and whisk until blended. Add this sauce to cooked meat or seafood and cook until bubbly and thickened.