Tomato Sauce from Scratch

1. 1

   Wash, peel and core 20 large tomatoes; cut into chunks.

2. 2

   (If you've never done this with tomatoes, simply put them into a kettle of hot water for a minute or two.

3. 3

   Remove them to a sink of ice water.

4. 4

   Cool slightly and the peel will come right off by hand.)

5. 5

   Place chunks of tomatoes into a large kettle with chopped onions, carrots, parsley, sugar, salt and pepper.

6. 6

   Bring slowly to a boil, stirring often.

7. 7

   Lower heat and simmer 30 to 45 minutes.

8. 8

   (The sauce will really thicken up when you blend it in the next step.

9. 9

   It will look pretty runny at this point.)

10. 10

    Cool slightly, then measure small amounts into blender or food processor.

11. 11

    Cover and whirl on high till smooth.

12. 12

    Measure and place in freezer containers or bags and freeze.

13. 13

    Perfect for chili, stew or Swiss steak.

* Per serving · 4 servings · Values may vary.

No additional tips available.