Instructions: In a large kettle, cook onions, celery, and garlic in hot oil for about 5 mins or until tender. Add tomatoes, sugar, salt, black pepper, and red pepper. Bring to boil; reduce heat. Simmer, uncovered, about 45 mins. ore until desired consistency is reached, stirring occasionally. Add oregano and thyme. Simmer, uncovered, for 15 mins. more. Cool slightly. In food processor bowl, process sauce, 1/4 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 3-4 pints - 1/2 cup servings.

NOTES : I cut the olive oil down from 2 tablespoons to 1

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