Garden Tomato Sauce
2 dozen italian tomatoes (12 cups)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
2 tablespoons chopped celery
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh oregano
Wash, core, and coarsely chop the tomatoes. Puree in the bowl of a food processor. Heath the
olive oil in a heavy saucepan or an ovenproof, flameproof casserole and saute the onion until soft, about
5 minutes. Add the garlic, pepper, carrot, celery and herbs. Add the tomato puree to the mixture and simmer,
uncovered for about 2 hours.
Be careful not to let it burn. Stir the sauce occasionally as it thickens.
Cool slightly and pour the sauce into 1 cup freezer containers, leaving 1/2 inch of headspace.
Label and freeze
the sauce for up to 3 months. To use, thaw in the refrigerator.
This recipe is take from: "The Big Book of Preserving the Harvest" by Carol W. Costenbader.