Use this flavorful sauce immediately or pre-freeze and vacuum seal in a Seal-a-Meal Vacuum Storage Bag for easy reheating.
3 Tbsp. extra-virgin olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
3 28 oz. cans whole peeled tomatoes
3 cups tomato sauce (15 oz. can plus 8 oz. can)
5 Tbsp. canned tomato paste
3 cups water
1 tsp. sugar
3/4 tsp. salt
3/4 tsp. dried oregano
1/2 tsp. black pepper, freshly ground
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, about 5 minutes. In a large bowl, crush the tomatoes and add to the saucepan with the remaining ingredients. Stir well to blend, reduce the heat to simmer and cook uncovered for 45 minutes, stirring occasionally, reducing and slightly thickening the sauce. Makes 16 cups (4 quarts).