20 large tomatoes (cored)
4 large onions
4 cups carrots shredded
1/2 cups chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper
2 tsp. Italian seasoning
4 large green peppers

Prepare ingredients and place in large kettle. Bring slowly to a boil, stirring frequently.

After a boil is reached, lower heat and simmer for 30 minutes or until mixture thickens. Cool slightly and measure 3 cups at a time into blender.

Cover and blend at high speed for about 1 minute. Pour into freezer container with 1/2 inch head space.

When ready to use, place frozen block in saucepan on medium heat. Bring to boil, then lower heat. Stir frequently while preparing.

For a mild flavored sauce, add 1 teaspoon basil leaf, or oregano, to each 2 cups of sauce, increasing quantity as you wish.

Cooks Note: The flavor of oregano strengthens when frozen so use in moderation or wait to add when reheating. For extra flavor, 1/3 cup Marsala, Merlot, or other red wine or wine or balsamic vinegar may be added. Reduce salt.

Serve over pasta with meat loaf or in casserole dishes.

Submitted by: dennyg