Message recieved:Sorry, you recipe can't be submitted. It has profane content. Soon you will be redirected to fix your recipe entry..

for the life of me i can't find the profane content!

12-18 Ripe tomatoes
1 zucchini (optional)
teaspoon of white or brown sugar
1 yellow onion, quartered
2-4 cloves garlic
sprigs of fresh basil and oregano, diced
optional: cooked ground meat ( I deleted meatballs here)
1/4 green pepper diced
1 cup sliced mushrooms
grated hard cheese(parmesan or romano)

Cut a shallow x ( was originally slit a cross) on the blossom end of each tomato. Dip Them into boiling water for about 30 seconds. You can then easily peel them.
Cut the peeled tomatoes into quarters and remove the seeds and jelly-put the seeds and jelly into a seive placed over a bowl.
Put the quartered tomatoes into a food proccessor (or a blender if you don't have a processor), add the onion, zucchini and garlic and blend well.
This now goes into a large saucepan  or stockpot- the shallower the faster it will cook down .Add the juice collected from the seeds and  the sugar.
Bring to a boil and boil until the sauce is thickened, stirring more often as it thickens-I  also lower the temperature as the water evaporates to avoid scorching.
This is now basic tomatoe sauce
If desired, add the mushroons, green peppers, and cook in the sauce for about 10 minutes and then add the  cooked ground meat
just before serving, add the herbs.
Serve over pasta with ground cheese.

Every summer I have way more tomatoes than we can possibly use. I make them into tomatoe sauce. When it is at the basic tomato sauce state, I often put it into canning jars, or into freezer bags and freeze it. To use I add the optional items and serve it on whole wheat sphaghetti.