Donatella T. from Riverhead, LI. has a separate freezer in her basement loaded full with this recipe. At her house, pasta is made every day--no questions asked.   

Freezer Tomato Sauce

Makes 8 Cups

5 pounds ripe tomatoes (about 12 medium-sized)

3 tablespoons salad oil

2 large onions

4 cloves garlic

1 teaspoon salt

1 teaspoon paprika

3/4 teaspoon pepper

3/4 teaspoon dry rosemary

1/4 teaspoon crushed anise seeds

1 tablespoon dry basil

1 tablespoon oregano leaves

1 tablespoon sugar

3/4 cup dry red wine

1. Peel and core 5 pounds ripe tomatoes;  cut into eighths and set aside.

2. Heat 3 tablespoons salad oil in a 6-quart pan over medium heat; add 2 large onions, finely chopped, and 4 cloves garlic, minced or pressed.

3. Cook until onions are soft (about 10 minutes). Add tomatoes, 1 teaspoon each salt and paprika, 3/4 teaspoon each pepper and dry rosemary, 1/4 teaspoon crushed anise seeds, 1 tablespoon each dry basil, oregano leaves, and sugar, and 3/4 cup dry red wine.

4. Bring mixture to a boil, stirring with a wooden spoon to break up tomatoes. Reduce heat, cover, and simmer for 1 hour; stir several times.

5. Uncover and boil over medium-high heat, stirring often to prevent sticking, until reduced to 8 cups (about 50 more minutes).

6. Let cool, then ladle into rigid plastic or glass cup, pint, or quart containers; leave at least 1/2 inch headspace for cup and pint containers, 1 inch for quarts.

7. Cover and freeze at 0*F or lower for up to 9 months.

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