Ingredients: |
Ingredients: 6 lb. Plum tomatoes
3 medium Onions chopped (~ 1-1/2 C.)
1 stalk Celery, chopped (~1/2 C.)
3 large cloves Garlic, minced
2 Tbsp. Extra Virgin Olive Oil
2 tsp. Sugar
1-2 tsp. Salt
1/2 tsp. Black Pepper
1 Red Cayenne Chili Pepper, seeded and finely chopped (or 1/8 tsp. ground Red Pepper); optional
2 Tbsp. snipped fresh Oregano (or 2 tsp. dried Oregano, crushed)
1-2 Tbsp. snipped fresh Thyme (or 1-2 tsp. dried Thyme, crushed)
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Directions: |
Directions: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 (it should equal 10 C.).
In the same kettle, cook onion, celery, and garlic in olive oil for ~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 another 15 minutes. Cool slightly.
In a food processor or blender, process sauce, 2-3 C. at a time, to desired consistency. Place sauce in a bowl set in ice water to cool quickly.
Divide sauce among 3-4 freezer containers; seal tightly. Freeze up to 6 months.
To thaw, remove from freezer and place in a saucepan. Cook over medium heat until hot, stirring occasionally. Serve hot sauce over pasta or use in making chili. |
This recipe for Freezer Tomato Sauce, by 