In large pot, cook onions, celery, and garlic in hot oil for
about 5 minutes or until tender. Add tomatoes, sugar, salt, black
pepper, and cayenne pepper. Bring to boil; reduce heat.
Simmer, uncovered, about 45 minutes or until desired consistency
is reached, stirring occasionally. Add oregano and thyme.
uncovered, for 15 minutes longer. Cool slightly. In food processor
bowl, process sauce, about 1/4 of the mixture at a time, to desired texture. Place sauce in a bowl; set in ice water to cool quickly. Fill freezer containers; seal tightly, label,
and freeze. Makes 6 to 8 cups of tomato sauce.
Source: Nancy Byal, AP (Sarasota Herald Tribune, 2/24/94)
Typed by S. Woodward