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Ingredients
- 20 large, fresh tomatoes
- 4 large carrots, shredded
- 3 tbsp (45 ml) sugar
- 3/4 tsp (4 ml) pepper
- 1 to 4 large onions, chopped
- 1/2 cup (125 ml) parsley (optional)
- 2 tbsp (30 ml) salt
Method
- Wash, peel and core 20 large tomatoes; cut into chunks.
- (If you've never done this with tomatoes, simply put them into a kettle of hot water for a minute or two.
- Remove them to a sink of ice water.
- Cool slightly and the peel will come right off by hand.)
- Place chunks of tomatoes into a large kettle with chopped onions, carrots, parsley, sugar, salt and pepper.
- Bring slowly to a boil, stirring often.
- Lower heat and simmer 30 to 45 minutes.
- (The sauce will really thicken up when you blend it in the next step.
- It will look pretty runny at this point.)
- Cool slightly, then measure small amounts into blender or food processor.
- Cover and whirl on high till smooth.
- Measure and place in freezer containers or bags and freeze.
- Perfect for chili, stew or Swiss steak.
