Freezing tomato sauce ...

Your method, Dj/IA is similar to the one I often use. Often, to keep my kitchen cooler, I will 'cook' the tomatoes in the microwave using my big 5 qt corning dish. I will put the carrots and onions in first for a few minutes, then add the rest of the stuff. And cook, stirring occasionally about 25 - 35 minutes. Then I put in the cuisinart and process. We usually then put in large plastic cups -- lined up on a tray; then freeze; thenre-package the cups in ziploc bags. And I can take out 1 or 2 or however many bags I like at a time.

Sometimes I wasn't getting it quite as thick as we wanted -- so a year or 2 ago I went to a roasted tomato sauce recipe I found in SUNSET MAGAZINE -- it was very good but I've mis-placed the recipe in our last move. I know it is one of the umpteen boxes I haven't unpacked yet and am sure I will have it by next year.

Last week I tried a roasted sauce that was just in GOURMET MAGAZINE - and it was pretty good - a little sweeter than we like but tasty.

I don't know who's going to 'do' the tomatoes while we're on vacation in a couple of weeks! Who cares!