Posted at http://mynew30.blogspot.com/
1 tablespoon of olive oil
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 stalks of celery, chopped
3 cloves of garlic, chopped
4 pounds of garden fresh, prepared tomatoes
Pinch of sugar
3 small bay leaves
1 teaspoon of dried thyme
2 pinches of kosher salt
About 8 turns of the pepper grinder
Heat the olive oil in a large skillet over medium to medium high heat. Add the onion, green and red bell peppers, and celery. Saute until tender. Add the garlic and cook for an additional 2 minutes.
Add the prepared tomatoes, sugar, bay leaves, thyme, salt & pepper, and bring mixture to a boil. Reduce to a simmer and cook for 45 minutes. Set aside to cool. Label freezer bags and measure out a portion 15 to 16 ounces per bag (most canned tomato sauces are about 14.5 ounces). Squeeze out the air, seal, and lay flat. Place into freezer until set.
