Recipe - Freezer Tomato Sauce

6 pound Ripe tomatoes; seeded,
chopped
1 One half cup Onion; chopped
One half cup Celery; chopped
3 lg Garlic cloves; minced
1 tablespoon Olive oil;
2 teaspoon Granulated sugar;
2 teaspoon Salt;
One half teaspoon Black pepper;
1/8 teaspoon Red pepper;
2 tablespoon Fresh oregano ; snipped
1 teaspoon Thyme; crushed

In a large kettle, cook onions, celery, and garlic in hot oil for about 5
mins or until tender. Add tomatoes, sugar, salt, black pepper, and red
pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 mins. ore
until desired consistency is reached, stirring occasionally. Add oregano
and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food
processor bowl, process sauce, One fourth at a time, to desired texture. Place
sauce in a bowl set in ice water to cool quickly. Fill freezer containers;
seal tightly, label, and freeze. Makes 34 pints One half cup servings.

Notes: I cut the olive oil down from 2 tablespoons to 1

Per serving: 76 Calories; 2g Fat (23% calories from fat); 2g Protein; 14g
Carbohydrate; 0mg Cholesterol; 542mg Sodium

Recipe by: Internet Sarasota Herald Tribune, 2/24/94 Posted to Digest
eatlf.v097.n215 by Jane F janybird@xnet.com on Aug 26, 1997