20 lg. tomatoes, cut in chunks & peeled
4 lg. onions, chopped
4 lg. carrots, shredded
1/2 c. chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper

Bring all to a boil, stirring often. Summer 30 minutes or until thickened a bit. Cool. Whirl in blender. Pour into freezer containers. Makes about 16 cups.