4 to 5 lg. fresh tomatoes (unpeeled), quartered & seeded
6 sprigs parsley (or 1 tsp. dried)
3 sprigs basil (or 1 tsp. dried)
1 med. onion, quartered
1 stalk celery, cut in pieces
3 sprigs oregano (or 1 tsp. dried)
1 tbsp. sugar
1 bay leaf
1 tsp. salt
1/4 tsp. pepper

Combine tomatoes, parsley, basil, oregano, onion and celery in bowl of food processor or in blender. Process until mixture is smooth (10 to 12 seconds). Pour into 2-quart casserole. Stir in sugar, bay leaf, salt and pepper. Microwave on high, uncovered, for 25 to 35 minutes or until bubbly and thickened, stirring 2 or 3 times. Cool. Remove bay leaf and spoon into Zip Loc bag. Freeze (up to 6 months). Makes 4 cups.

This makes a good spaghetti sauce along or with one can of tomato paste. It also works great in casseroles.