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Tomato Sauce for Freezing

20 large tomatoes
4 large onions
4 large carrots
8 stalks celery
3 tablespoons sugar
3/4 teaspoon pepper
Salt to taste

(Don't need any sugar or salt.) Cut vegetables in chunks and put all in large (heavy) kettle and bring to boil, stirring often. Simmer on low heat 40 minutes to an hour, until soft. Cool and put in blender on high for 1 minute or so. Freeze in 1 pint cartons. Good in casseroles and chili. (Don't need to peel vegetables either.).

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