Ingredients
| 6 Pound |
ripe, meaty tomatoes |
| |
boiling water |
| |
Ice water |
| 1/3 Cup |
olive oil |
| 6 Clove |
garlic, minced |
| 2 |
large onions, chopped |
| 1/3 Cup |
finely chopped fresh basil (or 2 tablespoons dry basil) |
| 3 Tablespoon |
finely chopped fresh oregano (or 1 tablespoon dried oregano leaves) |
| 2 1/2 Teaspoon |
salt |
| 3/4 Teaspoon |
black pepper |
| 3 |
large carrots, peeled and finely, chopped |
| 2 Tablespoon |
tablespoons sugar, to taste |
Instructions
Immerse tomatoes, a few at a time, in boiling water for about 1 minute. Lift out with a slotted spoon and dip in ice water. Peel off and discard skins. Core and coarsely chop tomatoes to make 11 to 12 cups total. Heat olive oil in 5-quart or larger pot over medium heat. Cook garlic, onions and carrots, stirring occasionally, until soft. stir in tomatoes, basil, oregano, salt, black pepper and sugar. Bring to a boil. Reduce heat and simmer rapidly, uncovered and stirring occasionally, for about 1 1/2 hours or until sauce is very thick and reduced by about half. Let cool. Pour into freezer containers, cover and freeze for up to 4 months. Serve with pasta, beef, shellfish or vegetables.
