Homegrown Tomato Sauce

This recipe is a great one to use with all the local fresh produce that you can get your hands on, since most of these ingredients are often ready to be harvested at the same time!

10 lbs. Tomatoes (20 small tomatoes or 10 large tomatoes)
2 lbs. Green or Red Peppers
2 lbs. Onions
1 Bulb Fennel
6 Cloves of Garlic
1/2 Cup Basil
2 Tablespoons fresh Oregano
1 Tablespoon fresh Thyme
1/3 Cup Balsamic Vinegar
1/3 Cup Olive Oil
A dash of Black Ground Pepper
A dash of Salt

1. Put the olive oil, onions, fennel, and green/red peppers in a pot, and cook on medium heat until the onions are soft, stirring occasionally.
2. Wash the tomatoes, and cut out any bad spots.
3. Place the tomatoes in a food processor or use an immersion blender to puree. (If you prefer extra chunky tomato sauce, you may skip this step and roughly cup the tomatoes to your desired size.)
4. When the onions and other veggies have cooked long enough to soften, add the tomatoes and garlic to the pot.
5. Add the basil, oregano, thyme, balsamic vinegar, ground pepper, and salt to the tomato sauce.
6. Bring to a boil and then let it simmer until it reaches your desired thickness. stirring occasionally (30 minutes to several hours).
7. Add to your favorite pizza, pasta dish, or other creation, or you may freeze or can the sauce for use later. Enjoy!

Materials:
Large Pot
Long Stirring Spoon
Cutting Board
Sharp Knife
Measuring Cups (1/2 and 1/3)
Tablespoon Measuring Spoon
Food Processor or Immersion Blender (Optional, but suggested)