Recipe: Freezer Tomato Sauce

FREEZER TOMATO SAUCE

6 pounds plum tomato*
3 medium onions, chopped (1 1/2 cups)
1 stalk chopped celery, (1/2 cup)
3 large cloves garlic, minced
2 tablespoons olive oil or cooking oil
2 teaspoons sugar
1 teaspoon salt (or to taste)
1/8 teaspoon ground red (cayenne) pepper (or 1/2 tsp. finely chopped fresh chili pepper) (optional)
2 tablespoons fresh oregano (or 2 tsp. dried oregano, crushed)
1 tablespoon fresh thyme, snipped (or 1 teaspoon dried thyme, crushed)

In a large kettle bring 4 inches of water to boiling. Immerse tomatoes in boiling water for 1 minutes. Drain in a colander; peel, seed and shop tomatoes. (You should have 10 cups.)

In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or till tender.

Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally.

Stir in oregano and thyme. Simmer, uncovered, for 15 minutes. Cook slightly

In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cook quickly.

Fill 4 pint-size freezer containers; seal tightly. Label with contents and date, and freeze up to 4 months.

TO THAW ONE PORTION:
Remove from freezer container, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. Serve hot sauce over pasta.

*Plum tomatoes, sometimes called Italian or Roma tomatoes, are a thick and meaty, oval-shaped tomato. They have small seeds, little juice, and a mild, rich flavor. They're especially good for using in sauces.

Makes 4 pints
Source: Better Homes and Gardens