20 lb. tomatoes (washed & cored)
4 lg. onions (chopped equals 4 c.)
4 c. carrots (pared & shredded)
1/2 c. chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper

Prepare ingredients and place in large kettle. Bring slowly to a boil, stirring frequently. After a boil is reached, lower head and simmer for 30 minutes or until mixture thickens. Cool slightly and measure 3 cups at a time into blender. Cover and blend at high speed for about 1 minute. Pour into freezer container with 1/2 inch head space.

When ready to use, place frozen block in saucepan on medium heat. Bring to boil, then lower heat. Stir frequently while preparing. For a mild flavored sauce, add 1 teaspoon leaf, oregano, or thyme to each 2 cups of sauce increasing quantity as you wish. Serve over past with meat loaf or in casserole dishes.