Freezer Tomato Sauce
|Garlic||4 Clove (20 gm)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Ripe tomatoes||5 Pound (About 12 Medium-Size)|
|Green onions||1 Bunch (100 gm)|
|Salt||1 1⁄2 Teaspoon|
|Anise seed||1⁄4 Teaspoon, crushed|
|Oregano leaves||1 Tablespoon|
|Rosemary leaves||3⁄4 Teaspoon|
|Regular strength chicken broth||1 1⁄4 Cup (20 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
Using metal blade, process garlic until chopped.
Cut onions into chunks, add to garlic, and process with on-off bursts until coarsely chopped.
In an 8-quart pan, cook onion and garlic in olive oil over medium heat until golden (about 15 minutes); stir occasionally.
Meanwhile, peel, core, and quarter tomatoes.
Process a portion at a time with on-off bursts until coarsely chopped.
Add to cooked onion.
Cut green onions and part of the tops into 1-inch lengths.
Process with on-off bursts until finely chopped; add to tomato mixture.
Cut green pepper in chunks and discard seeds.
Process with on-off bursts until coarsely chopped.
Add to tomatoes along with salt, pepper, anise seed, oregano, rosemary, paprika, broth, and wine.
Bring mixture to a boil, stirring.
Cover, reduce heat, and simmer for 1 hour.
Remove cover, increase heat to medium, and boil until mixture is reduced to 8 cups.
You can use sauce while hot, or let it cool and refrigerate for as long as 3 days, or freeze it as long as 4 months.