Total Calories: 340
Pour boiling water over tomatoes, let stand 1 minute drain, and cover with cold water. Remove skins and cores cut each into fourths. Place in large kettle and cook until tomatoes are very soft, stirring occasionally. Remove from heat cool. Process to coarse consistency in blender, food processor, or use a potato masher. Return tomatoes to kettle add remaining ingredients. Bring to boil over high heat put into a preheated 350° F oven and cook, uncovered, stirring occasionally until consistency of commercial tomato sauce. Cool. Ladle into freezer containers to within 1 inch of top, allowing for expansion. Cover securely and freeze.
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