Autumn Pasta Sauce

  1. Place tomatoes in a large saucepan and add the salt. Bring to a simmer and simmer for 25 mins, or until very tender. Process in a food processor or with immersion blender.
  2. Pour into a sieve and use the back of a spoon to press the mixture through the mesh. Discard the skin and seeds.
  3. Heat the oil in a large saucepan on high heat. Cook the onions, garlic and celery until softened. Add the peppers and zucchini and cook until beginning to soften. Stir in the sieved tomatoes, tomato paste, oregano and sugar. Season. Bring to a simmer and cook until the vegetables are tender. Stir in the parsley.
  4. Allow to cool. Spoon into freezer bags (quart-size bags for single-serve portions and gallon-size for family-sized batches). Place the filled bags flat on a tray to freeze, then stack in the freezer.

tomatoes, salt, olive oil, onions, garlic, celery, zucchini, peppers, tomato, oregano, sugar, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34610 (may not work)

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