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.

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