CHUNKY SPAGHETTI SAUCE TO FREEZE

You can add whatever veggies you like.  Sliced mushrooms and/or carrots would also work nicely.  This is a budget friendly recipe, especially if you raise your own vegetables!  We serve this on whole grain pasta.  Makes about 4 quarts. 

2 or 3 large onions

1 1/2 teaspoons black pepper

1/4 cup olive oil

enough tomatoes to make one gallon of chopped

4-8 cloves garlic, minced, divided

4 bay leaves

2 teaspoons salt (opt.)

4 teaspoons dried oregano

12 oz. can tomato paste

2 small zucchini, chopped

2 red or green peppers, chopped

1/2 c. chopped fresh basil (or 4 teaspoons dried) 

Chop onions in a food processor.  Saute in oil with black pepper in a large stock pot or Dutch oven.  To prepare tomatoes, boil water in a saucepan.  Dip tomatoes, a few at a time, in boiling water for about 30 seconds, then put them in cold water.  The skins should come off easily. Remove cores and coarsely chop in food processor.  Add to onions in stock pot along with half of the garlic,  bay leaves, salt, and oregano.  Simmer, uncovered, for 1 hour.  Add tomato paste, zucchini, and red or green peppers.  Simmer 45-60 minutes, or until  the veggies are cooked but not mushy.  Add the rest of the garlic and the basil the last 5 minutes of cooking.  Taste and add more salt if you like. Remove bay leaves.  Let cool and freeze.