Freezer Spaghetti Sauce
This is a great way to use an abundance of summer tomatoes.
I have given this to many friends and they make it every summer.
List of Ingredients
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
Recipe
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:
2 cups of sauce
Add 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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