20 large tomatoes, washed and cored, cut into chunks
4 large onions, chopped (4 cups)
4 large carrots, pared and shredded
1/2 c. parsley, chopped
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper

Place tomatoes in large kettle with onions, carrots, parsley, sugar, salt and pepper.

Bring slowly to boiling, stirring often. Lower heat and simmer 30 minutes or until mixture thickens. Cool slightly, then measure 3 cups at a time into a blender container, cover and whirl at high speed until smooth (about one minute). Pour into freezer containers in serving size portions, leaving 1/2 inch headroom. Seal, label and date.

Makes 16 cups.