Instructions: Bring a large pot of water to a boil. Add a few tomatoes at a time. Time 30 to 60 seconds, or until skins begin to crack. Remove with a slotted spoon to a colander. Rinse briefly with cold water. When cool enough to handle, peel and cut in halves. Squeeze out seeds if desired. Chop tomatoes coarsely.

In a large pan, heat oil over medium-low heat. Add onion and garlic. Cover; cook 10 minutes. Add wine and cook, uncovered, until reduced by half. Add chopped tomatoes, tomato paste, bay leaves, salt and sugar. Bring to a boil, reduce heat and simmer, stirring occasionally, 40 to 60 minutes, until sauce has thickened and concentrated. Stir in parsley and pepper.

Let cool and ladle into freezer containers, leaving about 3/4 inch head space. Cover and freeze.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.