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- 6 pounds plum tomatoes
- 3 medium onions, chopped (1-1/2 cups)
- 1 stalk celery, chopped (1/2 cup)
- 3 large cloves garlic, minced
- 2 tablespoons olive oil or cooking oil
- 2 teaspoons sugar
- 1 - 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 fresh red cayenne chili pepper, seeded and finely chopped (1/2 teaspoon) or 1/8 teaspoon ground red pepper (optional)
- 2 tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
- 1 - 2 tablespoons snipped fresh thyme or 1 to 2 teaspoons dried thyme, crushed
1. In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)
2. In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. 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.
3. In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.
4. To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100 percent power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta. Makes 3 or 4 pints (about nine 3/4-cup servings).
- cal. (kcal) 97,
- Fat, total (g) 3,
- carb. (g) 17,
- pro. (g) 3,
- sodium (mg) 206,
- Percent Daily Values are based on a 2,000 calorie diet