Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Ripe tomatoes; peeled --
Seeded, chopped (10
1 1/2 c Onion -- chopped
1/2 c Celery -- chopped
3 lg Garlic cloves -- minced
2 tb Olive oil
2 ts Sugar
1 ts To 2 tsp. salt
1/2 ts Ground black pepper
1 Cayenne chili pepper --
Seeded finely chop
ts ) OR
1/8 ts Ground red pepper
2 tb Fresh oregano -- snipped OR
2 ts Dried crushed oregano
1 tb To 2 tbsp. fresh thyme --
Snipped OR
1 ts To 2 tsp dried crushed
Thyme

In lg. 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.

Per 1/2 cup serving - 81 cal, 3 g fat, -0- chol, 2 g pro, 14 g carbo,
4 g fiber, 203 mg sod Source: Nancy Byal, AP (Sarasota Herald
Tribune, 2/24/94) Typed by Sue Woodward

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