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Pasta Sauce

Yield 12 cups

Ingredients

  • 2 small onions, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup vegetable oil
  • 2 (28-ounce) cans diced tomatoes, undrained
  • 2 (12-ounce) cans tomato paste
  • 8 cups water
  • 1/4 cup sugar
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon salt
  • 1 tablespoon dried basil
  • 2 teaspoons black pepper
  • 1 teaspoon dried crushed red pepper

How to Make It

  1. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.