Deb's Fresh Tomato Sauce Recipe

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I make this cooking sauce in the summer when our tomatoes are abundant and use it all winter. It is a wonderful cooking sauce for chicken, sausage or just to toss with pasta. Especially good with spiral pasta or small penne.

Yield: 6 pints

• 30 (approx) tomatoes seeded, peeled and chopped
• 1/2 cup virgin olive oil
• 10 cloves garlic chopped fine
• 3 onions chopped fine
• small handful of fresh basil, oregano and thyme - all chopped fine
• or substitute dried herbs if no fresh ones avail.
• 2 tablespoons salt
• 2 tablespoons pepper
• 20 (approx) pitted black oil cured olives - chopped
• 2 small cans tomato paste
• 1/2 cup parmesan cheese

Peel, chop and seed tomatoes in a large pot with onions, garlic and oil. Add herbs, olives, salt and pepper. Bring slowly to a boil and cook gently for 1 hour. Do not burn. Stir in tomato paste and cheese.

Place in canning jars and follow manufacturer's directions for canning or place in freezer containers and freeze. Both work equally well.