Freezer Tomato Sauce

By á-47

Ingredients

• 6 lbs. roma tomatoes
• 2 Tbsp. olive oil or vegetable oil
• 1 1/2 cups chopped onions (3 medium)
• 12 cup chopped celery (1 stalk)
• 3 large garlic cloves, minced
• 2 tea. sugar
• 1-2 tea. salt
• 1/2 tea. pepper
• 1/8 tea. cayenne
• 2 Tbsp. snipped fresh oregano, or 2 tea. dried crushed oregano
• 1-2 Tbsp. snipped fresh thyme or 1-2 tea. dried crushed thyme

Preparation

Step 1

Wash tomatoes. Remove stem ends. To peel tomatoes, bring 4" water to a boil in a large saucepan. Immerse tomatoes, a few at a time, into boiling water for 30-60 seconds or until the skins start to crack. Immediately dip tomatoes into cold water; drain in a colander. Slip off skins; discard. Remove cores and seeds. Coarsely chop tomatoes. Measure 10 cups chopped tomatoes.

In an 8 qt. heavy pot, heat oil over medium heat. Add onions, celery and garlic; cook for about 5 minutes or until tender. Add the 10 cups chopped tomatoes, sugar, salt, black pepper, and cayenne. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.

In a food processor, cover and process tomato mixture, 1/4 at a time, until sauce is desired texture. Transfer sauce to a large bowl. Place bowl in a sink filled with ice water, stir mixture to cool.
Transfer to pint-size freezer-safe containers, leaving a 1/2" headspace. Seal and label. Freeze for up to 6 months.