Freezer Tomato Sauce

Source: Nancy Byal, AP (Sarasota Herald Tribune, 2/24/94)

6 pounds Ripe tomatoes; peeled, seeded, chopped (10)

1 1/2 cups Onion, chopped

1/2 cup Celery, chopped

3 large Garlic cloves, minced

2 tablespoons Olive oil

2 teaspoons Sugar

1 teaspoon To 2 tsp. salt

1/2 teaspoon Ground black pepper

1 Cayenne chili pepper, seeded & finely chop

tsp.) OR 1/8 teaspoon Ground red pepper

2 tablespoons Fresh oregano, snipped OR

2 teaspoons Dried crushed oregano

1 tablespoon To 2 tbsp. fresh thyme, snipped OR

1 teaspoon To 2 tsp dried crushed thyme

In large kettle, cook onions, celery, and garlic in hot oil for about 5 minutes or until tender. Add tomatoes, sugar, salt, black pepper, and chili pepper (red pepper). Bring to boil; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency is reached, stirring occasionally. Add oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly. In food processor bowl, process sauce, 1/4 at a time, to desired texture. (Or, put sauce through food mill). Place sauce in a bowl set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 3 to 4 pints.