Ruth Rubendunst'S Tomato Sauce - cooking recipe

Ingredients

8 lb. tomatoes
2 Tbsp. salad oil
4 medium onions, chopped
2 cloves garlic, chopped
1/2 c. diced celery
1 (12 oz.) can tomato paste
2 Tbsp. fresh parsley, chopped
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. salt
1/4 tsp. black pepper
1 bay leaf
2 Tbsp. sugar

Preparation

Scald tomatoes in boiling water.
Peel and seed.
Cut into quarters.
Heat oil in large soup pot over medium heat.
Saute onion, garlic and celery until wilted.
Add tomatoes, tomato paste, herbs, salt and pepper, bay leaf and sugar.
Bring to a boil and simmer 2 hours.
Remove bay leaf, cool and pack into freezer containers or 18 ounce jars.
Makes about 6 (18 ounce) containers.