Ingredients: 6 pounds Ripe tomatoes; peeled -- seeded, chopped (10) 1 1/2 cups Onion -- chopped 1/2 cup Celery -- chopped 3 large Garlic cloves -- minced 2 tablespoons Olive oil 2 teaspoons Sugar 1 teaspoon To 2 tsp. salt 1/2 teaspoon Ground black pepper 1 Cayenne chili pepper -- seeded & finely chop tsp.) OR 1/8 teaspoon Ground red pepper 2 tablespoons Fresh oregano -- snipped OR 2 teaspoons Dried crushed oregano 1 tablespoon To 2 tbsp. fresh thyme -- snipped OR 1 teaspoon To 2 tsp dried crushed thyme

Recipe Info Category: Misc Rating: 4 Contributor: Halle Lowe

In large kettle, cook onions, celery, and garlic in hot oil for about 5 mins. or until tender. Add tomatoes, sugar, salt, black pepper, and chili pepper (red pepper). Bring to boil; reduce heat. Simmer, uncovered, about 45 mins. or until desired consistency is reached, stirring occasionally. Add oregano and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food processor bowl, process sauce, 1/4 at a time, to desired texture. (Or, put sauce through food mill). Place sauce in a bowl set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 3 to 4 pints.