This sauce can be frozen for up to six months. The flavor actually improves in the freezer. Enjoy the simple sauce as is, or after defrosted, add some garlic, wine, peppers, or any favorite ingredients. Makes 4 cups.
6 pounds tomatoes, coarsely chopped
1 teaspoon Italian herb seasoning (or combine oregano and basil)
½ teaspoon ground black pepper
¼ teaspoon salt
In a blender of food processor, combine the tomatoes, Italian herb seasoning, black pepper and salt. Process briefly to a coarse purée.
Pack in freezer-quality plastic containers or freezer-quality plastic bags. If freezing in bags, lay bags flat on cookie sheet until frozen. Then remove pan. The flat bags will save space in the freezer.