6 lbs. tomatoes, peeled and quartered
2 to 3 med. onions, chopped
1 clove garlic, minced
1/2 c. olive oil
1/2 c. parsley, chopped
2 tsp. paprika
3/4 tsp. rosemary
1 green pepper, seeded and chopped
2 stalks celery, cut in pieces
1 bay leaf
1 tsp. salt
3/4 tsp. pepper
1 tbsp. oregano
3/4 c. water

Saute onions and garlic in olive oil until tender. Combine seasoning and parsley with tomatoes and green peppers. Add to onion mixture. Add water and simmer until thick, 1 1/2 to 2 hours.

Cool and pour into freezer containers, leaving 1/2 inch head space. Makes 5 pints. This basic recipe can be used for spaghetti, chili, stews, soup and lasagna.