Things You'll Need:
- Tomatoes
- Onions
- Green Peppers
- Sugar
- Parsley Flakes
- Salt
- Pepper
- Stock Pot
- Blender
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Step 1
First wash and core about 20-25 tomatoes and cut into chunks. Try to remove as many seeds as possible. Tomato seeds tend to give the sauce a bitter taste. Place the cored tomatoes in a large stock pot. Chop up a few large onions and a couple of green peppers and add them to the pot. Add 1/2 cup of parsley flakes, 3 tablespoons of sugar, 2 tablespoons of salt and 3/4 teaspoon of pepper.
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Step 2
Bring to a boil on the stove. Lower heat and leave the sauce to simmer on low for about an hour stirring it occasionally.
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Step 3
Cool sauce on stove top and pour about 4 cups in a blender. Blend for about 1 minute. Pour into gallon freezer bags leaving 1/2 inch at the top of the bag to allow for freezing. Seal, Label and freeze.










Comments
bradmauer said
on 9/7/2009 thank you I am trying to figure out how to use all of my tomatoes
goldiec said
on 8/27/2009 Thanks for the great tips on making and freezing tomato sauce. What do you do about your skins on your tomatoes?
ajmaddox said
on 8/5/2009 Great article. Tomatos are in and this is a great way to save them for winter use!
bossypants said
on 7/18/2009 This is a terrific idea for preserving summer's bounty and using tomato sauce all year round! I like that you don't have to peel the tomatoes. Thanks for the tip. Into favorites it goes!