Country-Style Tomato Sauce
Comments:	For even best results, if possible, pick the tomatoes the day you make the sauce. Freezing the sauce this way, with no added seasonings at all, creates endless possibilities for using it. Add garlic, oregano, basil, or any other desired seasonings when you use the sauce to create soups, stews, pasta sauces, or other dishes year round. This sauce will keep for at least one year, frozen. When using the sauce, if you want a more pureed tomato sauce that does not have any seeds, you can put it through a food mill after it is thawed.
Ingredients	Preparation
6 to 8 large well-ripened tomatoes [for each desired 1 cup - 250 mL of sauce]	Well rinse tomatoes under cold running water. Cut out and discard stem area. Cut each tomato into approximately 1-inch [2.5-cm] squares [too large pieces will not puree easily. Using a food processor with the steel blade, puree diced tomatoes in batches and add to a large heavy stock pot. The puree should be nearly all liquidized before adding it to the pot. Cook mixture over really low heat until reduced by at least one half, or until as thick as you want it, usually for at least 6 to 8 hours. Use a rubber spatula to scrape off any caramelized tomato that sticks to the side of the pot as the level decreases, about once every 30 minutes. When condensed and thick, transfer the sauce into individual plastic containers; leave to cool, uncovered, for an hour or so. Then snap on plastic lids, and freeze.