Add the skinned and cored tomatoes to a large stock pot and cook over medium high heat for 30-45 minutes, stirring and chopping occasionally.

Saute the chopped celery in 1 tablespoon of olive oil and add to the cooked tomatoes.

Saute the chopped green bell peppers in 1 tablespoon of olive oil and add to the mixture.

Saute the chopped onion in 1 tablespoon of olive oil and stir into the tomato mixture.

Add the Worcestershire sauce, Cajun seasoning, hot sauce, and ketchup.

Stir to mix thoroughly and simmer for an additional 30 minutes.

Remove from the heat and allow the mixture to completely cool.

Ladle into quart or gallon sized freezer bags, wipe bags clean, and place in the freezer.

Use within 6 months.