6 pounds ripe tomatoes; peeled, seeded, chopped (about 12 large tomatoes or 18 medium)
1 1/2 cups chopped onion
1/2 cup chopped celery
3 large garlic cloves, minced
2 tablespoons olive oil
2 teaspoons Sugar
1 to 2 teaspoons salt
1/2 teaspoon ground black pepper
1 cayenne pepper, seeded and finely chopped OR 1/8 teaspoon ground red pepper
2 teaspoons dried crushed oregano
1 tablespoon To 2 tbsp. fresh thyme, snipped OR 1 teaspoon To 2 tsp dried crushed thyme
In large pot, cook onions, celery, and garlic in hot oil for about 5 minutes or until tender. Add tomatoes, sugar, salt, black pepper, and cayenne pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 minutes or until desired consistency is reached, stirring occasionally. Add oregano and thyme.
Simmer, uncovered, for 15 minutes longer. Cool slightly. In food processor bowl, process sauce, about 1/4 of the mixture at a time, to desired texture. Place sauce in a bowl; set in ice water to cool quickly. Fill freezer containers; seal tightly, label, and freeze. Makes 6 to 8 cups of tomato sauce.
(Recipe provided by Nancy Byal, AP - Sarasota Herald Tribune, 2/24/94)
FYI- My wife modifies everything but this is the best basic tomato sauce we have found so far.