2 tbsp. olive oil
1/3 cup minced onion
2 sm. garlic cloves, minced
3/4 cup minced celery
6 cups chopped tomatoes (plum works well), peeled
3 (6 oz. ea.) cans tomato paste
2 1/2 tsp. salt
2 1/2 tsp. sugar
2 tsp. dried oregano
1/4 tsp. black pepper
1/3 cup chopped fresh parsley
1/2 cup Parmesan cheese

Sauté onion, garlic and celery for 5 minutes. Place tomato and onion mixture in large stainless steel pot. Add tomato paste, salt, sugar, oregano, pepper and parsley. Bring to boil, reduce heat, add cheese and stir well to blend. Cover and simmer about 1 1/2 hours, stirring frequently so sauce doesn't scorch. Water may be added if sauce is too thick. Cool before freezing.