Last year, Aaron and I planted our first garden and we got so many tomatoes I was running out of people to give them to, running out of things to make. I wasn't brave enough to try canning, so I did the freezer method and this is the recipe I used. It took quite a bit of time because I blanched the tomatoes first to get the skins off, and then went to chopping. It also made quite a mess! Since it turned out so well, I'll probably make a couple batches this summer.
Makes 3 quarts
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
When ready to use sauce, stir in can of tomato paste.