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FREEZER TOMATO SAUCE Recipe

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This recipe for FREEZER TOMATO SAUCE, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Smith

Category:
Category:

Ingredients:  
Ingredients:  
Wash and core 20 large tomatoes. Cut into chunks. Place into a large dutch oven or a kettle with:

4 onions, peeled and chopped
4 large carrots, washed and chopped
4 large celery stalks, washed and chopped
1 large red or green pepper, (optional)
cup parsley (optional)


3 tablespoons white sugar
2 tablespoons salt (I use celery salt)
1 tsp. garlic powder (optional)
1 tsp. onion powder
2 tablespoons Italian seasoning (optional)
1 tsp. pepper

Directions:
Directions:
Bring the vegetables slowly to a boil. Simmer for 30 minutes to an hour. Let cool completely if you are planning to blend the vegetable mixture in a food processor or a blender. I puree the mixture in small batches and put through a sieve or a fine strainer to strain out all of the seeds and vegetable skins as my family doesn't care for those in the sauce. I put all of the strained mixture back into the Dutch oven and boil again after adding all of the spices to the sauce. You can cool this sauce and freeze in margarine containers. I prefer to pour the sauce into clean sterilized pint sized jars and seal up while hot because my freezer is always full. You can use this sauce for spaghetti, chili con carne, soup or in baked lasagna. You can pour it over cooked macaroni or rice and hamburger.

Number Of Servings:
Number Of Servings:
5 to 6 pints or about 10 cups
Preparation Time:
Preparation Time:
3 to 4 hours
Personal Notes:
Personal Notes:
All of my children love this sauce. I have made it every year that I have excess garden tomatoes. It makes a great food gift.

 

 

 

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