When life (or your mother-in-law) hands you tomatoes...

My mother-in-law was the fortunate recipient of a large box of fresh tomatoes at the end of the farmer's market on Sunday, and not having a use for 10 lb. of fresh tomatoes, she passed them along to me. And how better to use all those wonderful tomatoes than to make an enormous pot of sauce, ready to freeze for easy post-baby meals? The whole house smells incredible, like an Italian restaurant with that tomato, garlic, olive oil, and basil simmering away. I've made a similar sauce before but not quite in this quantity! And don't worry, at least a quart is going back to my mother-in-law for her generous tomato contribution!

BIG batch of spaghetti sauce with fresh tomatoes
(makes about 6-7 quarts)

30-35 fresh medium sized tomatoes (about tennis ball sized)
3 onions, diced
3 bell peppers, diced
3 carrots, diced
6 stalks celery, diced
12 cloves garlic, minced (more or less to taste)
1/4 c. olive oil
3/4 c. fresh basil, or 1/4 c. dried
3 T fresh parsley, or 1 T dried
3 T fresh oregano, or 1 T dried
1 T fresh sage, or 1 t dried
3 bay leaves
1 t dried fennel seeds
1 T salt
1 1/2 t pepper
1 t red pepper flakes
1 small can tomato paste

In a very large stock pot, saute the onion, bell pepper, carrot, celery, and garlic in the olive oil. It will take a while to saute them all; you might want to work in batches. Meanwhile, dice all the tomatoes. When the veggies are all sauteed, add the tomatoes and other ingredients. Stir well. Bring to a boil, reduce, and simmer, stirring occasionally, for 3 hours or until reduced and slightly thickened. Drain out a bit of the watery broth and pull out the bay leaves; puree the sauce in batches. Add back the watery broth to make it the consistency you'd like. Adjust seasonings and enjoy.

Package in quart sized freezer bags and stack flat in your freezer for a stock of deeelicious sauce ready anytime you want it!