Homemade Pasta Sauce

One freezer bag of sauce, which will be good for two meals of pasta, took 13 medium sized regular tomatoes (not Roma). Time needed to put up seven freezer bags, which equals 14 meals for us, took me just under 2 hours of time. The great thing about making your own pasta sauce is that you can put into it whatever pleases you. I cannot eat store bought pasta sauce because they contain onions and garlic. Everything in this world seems to be seasoned with onions and garlic and both upset my G.I. system. No idea why? So having gotten frustrated with not being able to eat pasta and sauce, I decided to start regularly making my own. I bought 62 tomatoes for $12.00 and I washed and cored them, and then I placed them in boiled water and slipped the skins off of them. I then cut them up and tried to remove as many of the seeds as possible. Then I put them all in a big pot and added homegrown oregano, rosemary, and thyme-that was dried and crushed, salt and pepper, three tablespoons of good olive oil and cooked for 1 hour and ten minutes. I cooled the pot down once cooking was done in a large bowl of ice, then I put 16 oz of sauce in seven freezer bags, sealed, dated, and placed flat in our freezer.




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