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Sauce: Freezer Tomato Sauce

Source of Recipe

Frugal Folks Life


List of Ingredients

6lbs plum tomatoes
3 medium onions - chopped (1-1/2 cups)
1 stalk celery - chopped (1/2 cup)
3 large cloves - garlic -- minced
2 tablespoons olive oil or cooking oil
2 teaspoons sugar
1 teaspoon salt (1 to 2)
1/2 teaspoon pepper
1 fresh red cayenne chili pepper (1/2 tsp seeded and finely chopped or 1/8 teaspoon ground red pepper -- optional
2 tablespoons snipped fresh oregano or 2 teaspoons dried -- crushed
1 tablespoon snipped fresh thyme (1 to 2 tbsp) or 1 to -- crushed


Recipe

In a large kettle bring 4 inches of water to boiling.
Immerse tomatoes, a few at a time, in boiling water for 1 minute.
Drain in a colander; peel, seed, and chop tomatoes.
(You should have 10 cups.)
In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until 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 more.
Cool 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 cool quickly.
Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.
To thaw one portion, remove from freezer container and place in a saucepan.
Cook over medium heat until hot, stirring occasionally.
(Or, in a 1-quart microwave-safe casserole cook on 100% power (high) for 12 to 14 minutes, stirring occasionally.)
Serve hot sauce over pasta.
Makes 3 or 4 pints (about nine 3/4-cup servings).
NOTES : 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, making them especially good for use in sauces.