Ingredients

• 6 lbs ripe roma tomatoes
• 2 tbsp olive oil or vegetable oil
• 1 1/2 cups chopped onions (3 medium)
• 1/2 cup chopped celery
• 3 large cloves garlic, minced
• 2 tsp sugar
• 1-2 tsp salt
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper (optional)
• 2 tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
• 1 - 2 tbsp snipped fresh thyme, or 1 - 2 tsp dried thyme, crushed

Instructions

1. Wash tomatoes. Remove stem ends. To peel tomatoes, bring 4 inches of water to boiling in a large saucepan, immerse tomatoes, a few at a time, into boiling water for 30 to 60 seconds or until the skin starts to crack. Immediately dip tomatoes into cold water; drain in colander. Slip off skins; discard. Remove cores and seeds. Coarsely chop tomatoes.
2. In an 8-quart heavy pot, heat oil over medium heat. Add onions, celery, and garlic; cook for about 5 minutes or until tender. Add the 10 cups chopped tomatoes, sugar, salt, black pepper, and, if desired, cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.
3. In a food processor, cover and process tomato mixture, one-fourth at a time, until sauce is desired texture (or press tomato mixture through a food mill). Transfer sauce to a large bowl. Place bowl in a sink filled with ice water; stir mixture to cool.
4. Transfer to pint-size freezer-safe containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 6 months. To store in the refrigerator, ladle sauce into sterilized pint jars, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator for up to 1 week. Makes 3 to 4 pints.
5. Tip: To use frozen tomato sauce, thaw overnight in refrigerator. Pour the thawed sauce into a medium saucepan. Cook over medium heat until hot, stirring occasionally.