20 tomatoes, cored & cut into chunks
4 lg. onions, chopped
4 lg. carrots, grated
1/2 c. chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper

Combine above ingredients and bring slowly to boil. Lower heat and simmer for 30 minutes or until mixture thickens. Cool slightly, then measure 3 cups at a time into a blender, blend until smooth. Pour into freezer containers leaving 1/2 inch headspace. Freeze. Yield 16 cups.