Recipe - Frozen Tomato Sauce

One half cup Olive oil
2 lg Onions , finely chopped
2 Cloves garlic, peeled and
finely chopped
2 lg Ribs celery, finely chopped
2 Green peppers, seeded and
chopped
2 qt Peeled, seede and chopped
fresh tomatoes, about 10
cups chopped
2 cn (6 oz.) tomato paste
1 cup Beef broth
2 Bay leaves crumbled
Salt and freshly ground
pepper
2 tablespoon Chopped fresh basil OR 2
Teas. dried
2 teaspoon Chopped fresh thyme OR 1
Teas. dried
1 teaspoon Chopped fresh oregano OR 1/2
Teas. dried

~ from the Oromocto Post (years ago)

Heat the oil in a kettle and saute yhe onions slowly until golden. Add the
celery, garlic and green pepper and cook for 2 minutes longer.

Add the tomatoes, tomato paste, beef broth, bay leaves, salt and pepper to
taste. Bring to a boil and simmer uncovered fr 30 minutes or until oil is
visible around the sides of the kettle.

Add the basil, thyme and oregano and simmer for 5 minutes longer. Pass
through a food mill if a smooth sauce is desired. Set kettle in a bucket of
ice to cool quickly. When lukewarm, fill quart or pint freezer containers,
cover, label and chill in refrigerator. Freeze. Makes about 5 pints.

This is a good basic recipe that you can add to as needed. Posted to
FoodWine Digest by Dave Bianco dbianco@IGS.NET on Jul 4, 1997