---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Freezer, Make ahead
       Yield: 3 servings
       6 lb Ripe tomatoes; peeled --
            Seeded, chopped (10
   1 1/2 c  Onion -- chopped
     1/2 c  Celery -- chopped
       3 lg Garlic cloves -- minced
       2 tb Olive oil
       2 ts Sugar
       1 ts To 2 tsp. salt
     1/2 ts Ground black pepper
       1    Cayenne chili pepper --
            Seeded & finely chop
         ts ) OR
     1/8 ts Ground red pepper
       2 tb Fresh oregano -- snipped OR
       2 ts Dried crushed oregano
       1 tb To 2 tbsp. fresh thyme --
            Snipped OR
       1 ts To 2 tsp dried crushed
   In lg. kettle, cook onions, celery, and garlic in hot
   oil for about 5 mins. or until tender.  Add tomatoes,
   sugar, salt, black pepper, and chili pepper (red
   pepper). Bring to boil; reduce heat. Simmer,
   uncovered, about 45 mins. or until desired consistency
   is reached, stirring occasionally. Add oregano and
   thyme. Simmer, uncovered, for 15 mins. more. Cool
   slightly. In food processor bowl, process sauce, 1/4
   at a time, to desired texture. (Or, put sauce through
   food mill). Place sauce in a bowl set in ice water to
   cool quickly.  Fill freezer containers; seal tightly,
   label, and freeze. Makes 3 to 4 pints.
   Per 1/2 cup serving - 81 cal, 3 g fat, -0- chol, 2 g
   pro, 14 g carbo, 4 g fiber, 203 mg sod Source:  Nancy
   Byal, AP (Sarasota Herald Tribune, 2/24/94)
   Typed by Sue Woodward
   Recipe By     :