This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
FROZEN TOMATO SAUCE
4 pounds fresh tomatoes (8-10 large)
1 1/2 tsp salt (if desired)
Peel, core and quarter tomatoes and place in a large saucepan. Cook, covered, over medium heat for 15 minutes or until tender. Stir often to prevent scorching.
Remove from heat and put through a food mill or sieve. Discard seeds.
Return puree to a large saucepan or kettle and continue to cook over lowest heat, uncovered, until amount of puree is reduced to measure 3 cups. Add salt now, if desired. (If salt is added to puree, be careful not to oversalt when using it in a recipe.) Remove puree from heat and allow to cool.
TO FREEZE — place a plastic freezer bag in a container, pour in 1 cup of tomato puree. Remove air, tie bag and place container in the freezer.