This is another fresh tomato recipe from a newspaper clipping. This would be a good recipe if you have an overabundance of garden tomatoes
Freezer Tomato Sauce
3 tablespoons sweet butter
1 tablespoon olive oil
1/2 cup finely diced carrots
1/2 cup finely diced celery
1/2 cup finely diced onion
2 tablespoons flour
3 pounds tomatoes, peeled, seeded and drained
2 teaspoons sugar
Salt and freshly ground pepper
1 bouquet garni made from 4 springs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, and 1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 whole garlic cloves
In a large heavy saucepan, heat the butter and oil. When hot, add the diced vegetables and cook 5 minutes without browning. Stir the flour and cook 3 minutes more without browning. Force the tomatoes through a sieve or puree in a blender and add the saucepan along with sugar, salt and pepper.
Add the herbs, and bouquet garni and garlic. Simmer partially cover for 1 hour. If sauce gets too thick, thin with a little beef broth, wine or water. If it lacks color, stir in a tablespoon or two of tomato paste.
Strain and pour into serving size containers. Will keep refrigerated for about 10 days and in the freezer for 2 to 3 months. Makes 1 1/2 to 2 quarts.