FREEZER TOMATO SAUCE

20 large tomatoes (cored)
4 large onions
4 cups carrots shredded
1/2 cups chopped parsley
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper
2 tsp. Italian seasoning
4 large green peppers

MAKES ABOUT 16 CUPS
(peppers and italian seasoning are optional)
(if leave out italian seasoning you can add taco seasoning, oregano or italian seasoning at the time you use it depending on use)
Prepare ingredients and place in large kettle. Bring slowly to a boil, stirring frequently.
After a boil is reached, lower heat and simmer for 30 minutes or until mixture thickens. Cool slightly and measure 3 cups at a time into blender.
Cover and blend at high speed for about 1 minute. Pour into freezer containers with 1/2 inch head space.
When ready to use, place frozen block in saucepan on medium heat. Bring to boil, then lower heat. Stir frequently while preparing.
For a mild flavored sauce, add 1 teaspoon basil leaf, or oregano, to each 2 cups of sauce, increasing quantity as you wish.
Cooks Note: The flavor of oregano strengthens when frozen so use in moderation or wait to add when reheating. For extra flavor, 1/3 cup Marsala, Merlot, or other red wine or wine or balsamic vinegar may be added. Reduce salt.
Serve over pasta with meat loaf or in casserole dishes