20 lg. tomatoes, washed, cored, cut into chunks
4 lg. onions, chopped
1/2 c. parsley, chopped
3 tsp. sugar (optional)
2 tsp. salt (optional)

Place all ingredients in large kettle and let stand. (I suggest about 2 to 4 hours). Using a turkey baster, tilt the kettle and draw off the clear liquid in the bottom of the kettle. (This cuts down on your cooking time.)

Bring ingredients to a boil then reduce heat and simmer for 30 to 45 minutes. Cool slightly and then pour 3 cups at a time into a blender. Pour through a sieve to remove remaining skin and seeds. Pour into freezer bags, cool completely, then freeze. Makes approximately 16 cups.