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Large-Quantity Tomato Sauce

3-1/2 kg ripe tomatoes (7-3/4 lb)
3-4 Tbsp olive oil or vegetable oil
1 large onion
6-8 garlic cloves, minced
1 bay leaf
2 tsp dried leaf thyme, crumbled
salt and freshly ground pepper to taste

Blanch and peel the tomatoes. Cut each in half horizontally. Hold
each half over a bowl, cut side down, and squeeze to remove the
seeds and juice. You use only the pulp for the sauce. You can strain
the juice and refrigerate it for drinking.

Heat oil in a heavy, wide 4-5 liter/qt (16-20 cup) casserole over
medium heat. Add onion and saute 10 minutes or until soft but not
brown. Add garlic and cook 1/2 minute. Add tomatoes, bay leaf,
thyme, salt and pepper and bring to a boil. Cook uncovered over
high heat, stirring often, 10 minutes. Reduce heat to medium. Cook
45 minutes or until thick. Discard bay leaf. Taste and adjust
seasoning.

Sauce can be kept, covered, up to 3 days in refrigerator, or can
be frozen. Makes about 7 cups.

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