Serves: 5
Total Calories: 340

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

Pour boiling water over tomatoes, let stand 1 minute drain, and cover with cold water. Remove skins and cores cut each into fourths. Place in large kettle and cook until tomatoes are very soft, stirring occasionally. Remove from heat cool. Process to coarse consistency in blender, food processor, or use a potato masher. Return tomatoes to kettle add remaining ingredients. Bring to boil over high heat put into a preheated 350° F oven and cook, uncovered, stirring occasionally until consistency of commercial tomato sauce. Cool. Ladle into freezer containers to within 1 inch of top, allowing for expansion. Cover securely and freeze.

Nutritional Facts:

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

More Recipes from the Fresh from the Garden Cookbook:
Garden Fresh Tomato Sauce
Mushroom Sauce
Spaghetti Meat Sauce
Strawberries Glazed With Raspberry Sauce