Pasta sauce

Finally we have some red tomatoes, it's taken long enough and it's right at the end of the season too. The plants are covered in tomatoes and they are slowly going red but there are so many green ones, I can't see that they will all ripen before there is a risk of frost. We will have to watch the forecasts and will have to strip the plants in case they get ruined. There are still a few cherry tomatoes on the plants but they are so bushy I couldn't really get at them. There are a lot of green ones in the garage laid out of benchtops ripening, I have been given a recipe for green tomato chutney and we have apples now ready to pick, so I'm not done chutneying just yet.

On Thursday evening we were having spaghetti bolognese for dinner so I thought that I'd just make a huge pan of tomato/pasta sauce, take out what I needed and freeze the rest in batches.
Ok so I'll tell you what I used but I didn't measure the quantities I just kinda grabbed stuff, chopped and bunged it in the pan! Roughly I used:
Ingredients:
Onions, lots of, chopped
4 peppers/capsicums, chopped
Garlic, lots of, roughly chopped
4 large rashers bacon, chopped
mushrooms, lots, chopped
About half the basket of tomatoes, peeled and whizzed(large bowl full)
Salt & Pepper
approx dessertspoon Celery seeds
good pinch of cinnamon
some stock, I used a couple of chicken oxo cubes

If I make some more I'll add grated carrot and fresh celery.

Put everything into a pan (all of the list up to the tomatoes)
Cook slowly until everything starts to soften, add the tomatoes and the rest of the ingredients, simmer for 30-40mins. Then I whizzed it with my braun whizzy thing( I must find out what this is called) but don't blend too much (hand blender! ah ha!) leave some texture in it.
When it had cooled I ladled it into some plastic containers, the larger containers took about three ladles full which. I will use in Bolognese or chilli con carne meals. The smaller ones, two ladles, will most likely be used when we have ravioli etc.
Allow to cool completely, pop on the lids and stick 'em in the freezer.
Three ladles of sauce were saved for the spag bol, just fry up some mince, add the sauce cook for about 30 mins, boil some spaghetti and Robert's yer mothers brother!