20 tomatoes, whole
4 onions, 4 c.
4 carrots
1/2 c. chopped parsley
3/4 tsp. pepper
3 tbsp. sugar
2 tbsp. salt

Bring to a boil, lower heat and simmer 30 minutes. Then blend 3 cups at a time in the blender. Freeze. (I use yogurt cups to freeze in and when frozen, pop them out like ice cubes and store in freezer bags. Use one or two in dishes that call for sauce.)