Tomato: Freezer Spaghetti Sauce

posted by Verla 09-01-101 7:32 PM

Freezer Spaghetti Sauce

20 large tomatoes, cored and chunked
4 large chopped carrots, pared and shredded
4 large onions, chopped
1/2 c parsley, chopped
3 T. sugar
2 T. salt
3/4 tsp black pepper

Put into a large heavy kettle. Bring to a boil, stirring often until mixture thickens. Cool slightly.

Measure 3 cups into a blender or food processor. Blend at medium speed until smooth. Put into freezer containers. Leave 1/2 inch for expansion.

If you do not like the bits of tomato skins in the sauce you can peel the tomatoes first. The food processor does process them into tiny bits. Makes 16 cups.

To serve sauce: Combine 2 cups of sauce, 1 tsp of basil, oregano, or thyme. Italian seasoning of your choice could also be used. Heat until flavors blend; about 15 minutes. Serve over drained pasta of your choice.

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