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.
One of the top 3 pasta sauces I have ever tasted. It tastes like a pasta sauce from one of the many authentic Italian restaurants on Mulberry Street in Little Italy, in New York City. I highly recommend. The only change I made to it was not adding the additional sugar. The canned tomatoes have plenty of sugar in them already which made for the slightest hint of natural sweet. PERFECT!
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