An oversized microwave-safe casserole is the ideal container in which to make this excellent sauce. If you don’t have one, substitute two 2-qt. (2 L) glass measuring cups. Dividing the amount of sauce between two containers may mean you’ll need to reduce your cooking time. A taste will tell. As with yesterday’s Tomato Sauce recipe, this sauce has many uses. It’s a handy item to stock in your repertoire of Plan-Overs!
Freezer Tomato Sauce (Microwave):
1 c. chopped onion
2 cloves garlic, minced
2 stalks celery, chopped
2 tbsp. canola oil
Two 28-oz. (796 mL each) cans diced tomatoes, undrained
Two 5.5 fl. oz. (156 mL each) cans tomato paste
2 tbsp. dried parsley flakes
1 tbsp. granulated sugar
1 tsp. salt
1 tsp. dried basil
½ tsp. dried oregano
¼ tsp. black pepper
1 medium bay leaf
In 3-qt. (3 L) microwave-safe casserole, combine onion, garlic, celery, and oil. Cook, covered, 5 min. on high, stirring halfway through cooking time. Add remaining ingredients. Cook, covered, 30 min., stirring every 10 min. Remove bay leaf. Cool to room temperature. Ladle into five 2-cup freezer containers. Label, date, and freeze up to 6 months. Yields 10 cups.
Tip: Use this sauce to make Easy Cheesy Baked Vegetables! Add assorted chopped vegetables to lightly greased baking dish. Cover with Freezer Tomato Sauce and a moderate sprinkling of packaged, shredded cheese. Cover and bake 40 min. at 350 deg. F.