Serves: 5
Total Calories: 340

13 pounds tomatoes fresh
3 onions medium, chopped
3 green bell peppers seeded and chopped
1/2 cup parsley chopped fresh
1/4 cup brown sugar
3 cloves garlic minced
2 tablespoons salt
1 1/2 tablespoons oregano
1 tablespoon basil dried basil leaves, crushed
1/2 teaspoon black pepper freshly ground

In a large bowl pour boiling water over tomatoes let stand for 1 minute. Drain and cover with cold water. Remove skins and cores cut each tomato into quarters. Place in a large kettle. Stirring frequently over medium-high heat, bring to a boil reduce heat to medium, cover and simmer until very soft, stirring occasionally. Remove from heat cool. Place 2 cups at a time in a blender container or food processor bowl cover and blend or process until uniform but not smooth. Return to kettle.

Preheat oven to 350° F. Add onions, green peppers, parsley, brown sugar, garlic, salt, oregano, basil and pepper. Over medium-high heat bring to a boil. Place kettle in oven and bake, uncovered, stirring occasionally, until consistency of commercial tomato sauce. Cool. Ladle into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze.

One pint of sauce is enough for a 16-ounce package of spaghetti, cooked. If you prefer, add 1 pound cooked ground beef and 1/4 pound cooked Italian sausage to sauce before serving on spaghetti. Sauce is also good with other pasta dishes calling for tomato sauce.

Nutritional Facts:

Serves: 5
Total Calories: 340
Calories from Fat: 0

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