Freezer Fresh Tomato Sauce

Photo: Jenny Richards

Ingredients

4 pounds tomatoes, cored

2 tablespoons extra virgin olive oil

1 lrg sweet onion, peeled and finely chopped

3 mediums cloves garlic, peeled and minced

1/2 cup dry white OR red wine (optional)

1/4 cup tomato paste

2 bay leaves

1 teaspoon salt

1 teaspoon sugar

cup chopped Italian parsley

1/4 teaspoon freshly ground black pepper

Preparation

Bring a large pot of water to a boil. Add a few tomatoes at a time. Time 30 to 60 seconds, or until skins begin to crack. Remove with a slotted spoon to a colander. Rinse briefly with cold water. When cool enough to handle, peel and cut in halves. Squeeze out seeds if desired. Chop tomatoes coarsely.

In a large pan, heat oil over medium-low heat. Add onion and garlic. Cover; cook 10 minutes. Add wine and cook, uncovered, until reduced by half. Add chopped tomatoes, tomato paste, bay leaves, salt and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, 40 to 60 minutes, until sauce has thickened and concentrated. Stir in parsley and pepper.

Let cool and ladle into freezer containers, leaving about 3/4 inch head space. Cover and freeze.