Freezer Tomato Sauce
Adapted from a Better Homes & Gardens recipe 
The original recipe says this keeps for 6 months in the freezer, but if kept at 0°F or colder it should keep for several months longer without a noticeable decline in quality.
10 cups paste tomatoes (about 6 pounds)
1 cup onions, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp sugar
1 tsp salt(optional)
1. In a large kettle, add 4″ water (enough to cover tomatoes) and heat to boiling. Add tomatoes to boiling water in small batches, leave in water for 1 minute (this makes them easier to peel) . Drain in colander; peel, core, seed and chop tomatoes.
2. In the same kettle, heat oil and saute onions and celery for about 5 minutes, until soft but not browned. Add garlic and cook for another minute.
3. Add tomatoes, sugar, and salt. Simmer, uncovered, for one hour, stirring occasionally.
4. Place kettle in sink and immerse in cold water to cool tomato mixture.
5. Process sauce in food processor bowl in small batches, to desired consistency. Sauce may also be put through a food mill.
6. Fill freezer containers; seal, label and freeze.
7. Makes about 4 pints/8 cups.
Nutrition (per serving): 69 calories, 19 calories from fat, 2.2g total fat, 0mg cholesterol, 308.8mg sodium, 586.2mg potassium, 12g carbohydrates, 3.1g fiber, 7.5g sugar, 2.3g protein, 32.1mg calcium, <1g saturated fat.