Recipe(tried): Microwave Freezer Tomato Sauce

My mom found this recipe years ago. We've both made many, many batches!

Fill a 2 quart corningware dutch oven or casserole dish with tomatoes, quartered and stems removed (don't skin).

Add:
1 large onion, thinkly sliced
1 green or red peper, thinkly sliced
3 Tbsp. snipped fresh parsley (or 1 T. dried)
1/2 to 1 tsp. dried basil
1/2 to 1 tsp. dried thyme

Microwave on high until boiling, 8-2 minutes, covered. Stir 2 or 3 times.

Add:
2 Tbsp. instant boullion, beef or chicken (or 2 cubes.) I always use beef.
1/2 to 1 tsp. celery seed
1/4 tsp pepper
1 tsp. sugar (optional)
don't add salt. There is enough in the boullion.

Microwave on high, uncovered, until mixture cooks down. Stir about every 5 minutes. (about 15-25 minutes) Nothing in this recipe is etched in stone. do what you like best.

Puree 1/4-1/2 at time in food processor or blender. Press through strainer or colander or food mill. Freeze in 1 cup containers.

You can do it on the stove top, but start by cooking onions and peppers in a little oil. then add 1 c. water with the tomatoes. Cook @ 10 minutes, then add boullion and spices and simmer for 30 minutes. Puree and proceed with freezing!

Recipe can be doubled, if your microwave is large enough! On stovetop, it is easily doubled. I like making one batch at a time -- easy to do after work.

Use as is for tomato sauce.

To make tomato soup:
Combine 2 cups sauce with 1 cup milk and 1 cup water. Heat slowly, do not boil.

Enjoy! I haven't bought a can of tomato sauce in 15 years!