|Hot water||3 Quart|
|Canned tomato paste||12 Ounce (1 Can)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Dried basil leaves||1⁄2 Teaspoon|
Place hot water in 5-qt casserole; cover.
Microwave at High 18 to 25 minutes, or until boiling.
Dip half the tomatoes in water.
Let stand 30 seconds to 1 1/2 minutes, or until skins begin to loosen.
Plunge tomatoes in cold water.
Remove skins and core.
Cut in half crosswise; remove seeds.
Repeat with remaining tomatoes.
Puree tomatoes with food processor, blender or by mashing.
In 3-qt casserole combine puree and all remaining ingredients; cover.
Microwave at High 10 minutes.
Microwave, uncovered, at High 35 to 45 minutes, or until sauce is thickened, stirring several times.
Spoon into six freezer containers.
Label and freeze no longer than 3 months.
To defrost, remove from one container and place in small bowl or casserole.
Microwave at High 2 to 4 minutes, breaking apart and stirring every minute.