Tomato Sauce

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 8-10 cups sauce

20-24 fresh tomatoes ( we used beefsteak)

1 cooking onion (chopped into small pieces)

1 garlic clove (we used a large Russian Red clove)

3-5 celery stalks (chopped into small pieces)

Fresh herbs - a few sprigs (we used parsley and oregano) - 2 Tablespoons of each when chopped

3 Tablespoons grapeseed or olive oil

Directions

1. Have ready a deep cooking pot.

2. Place the tomatoes into a large bowl in the sink. Pour boiling water over the tomatoes to blanch so the skins will peel off easily. Boil enough water to cover the tomatoes. Let them sit for a few minutes and when the skins start to peel back, drain the water and leave the tomatoes to sit to cool so you can handle them.

3. Chop onions, herbs, garlic and celery into small pieces.

4. Peel and chop the tomatoes into small pieces.

5. Put the oil into a large pot and turn to medium heat. Add the onions and sauté few minutes. Add the garlic and cook another minute. Add the celery and continue cooking for about 5 minutes. Stir to keep from scorching.

6. Add the salt, stir in and continue cooking over medium heat.

7. Add the chopped tomatoes to the pot and stir in. Add the herbs and stir in.

8. Turn the heat to high and bring to a boil, burn down to medium and cook for 30 minutes. Stir occasionally.

9. Shut off and let sauce cool to room temperature.

10. Have ready Ziploc freezer bags. An easy method is to stand an open bag into a measuring cup and use a small glass measuring cup to scoop the sauce into the bags.

11. Put whatever amount into the bag you like. I did one cup and two cup bags and labeled them accordingly for future use.

12. When you seal the bags squeeze the air out as the food will stay fresh longer. Place the bags into the freezer.

ENJOY!

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