Autumn Pasta Sauce - cooking recipe

Ingredients

6 1/2 lbs ripe tomatoes, cored and coarsely chopped into chunks
1 tbsp salt
2 tbsp olive oil
2 large onions, chopped
4 cloves garlic, crushed
4 sticks celery, chopped
6 medium zucchini, quartered lengthwise and sliced
4 None peppers (mixed colors if possible), seeded and chopped
2 tbsp tomato paste
1 tbsp dried oregano
2 tbsp sugar (or to taste)
2 None handfuls fresh flat-leaf parsley, chopped

Preparation

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.
Pour into a sieve and use the back of a spoon to press the mixture through the mesh. Discard the skin and seeds.
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.
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.