16 c. blended tomatoes
2-3 c. chopped onions
3 carrots, cut up
3 stalks celery, cut up
1 bell pepper
1 tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
2-3 tsp. herbs (basil, oregano or Italian seasoning)

Blanch tomatoes in boiling water until they split and put in a sink of cold water for easy handling. Slip skins, core, then blend. Blend (or food process) other veggies, using 1-2 cups tomato puree to ease the blending/chopping.

Mix all the ingredients and season. Cook down about 1 1/2 hours, slowly, until thick. (I start in 6 quart pot, very full, and it cooks down to about 1/2 the amount). Put in sterile pint jars and screw band on new lids. Cool, chill in refrigerator, then freeze. About 6 pints.