Marinara Sauce -- Bulk Recipe for Freezing
10 lbs tomatoes Yields about 75-90 ounces
2 large onions
6 cloves garlic, minced
1/4 cup olive oil
6 oz tomato paste
3 Tablespoons sugar
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon salt
Pepper to taste
1. Prep the vegetables: Cut the tomatoes into quarters, remove the thick stem part inside and seed. Place tomatoes in a food processor and pulse 5-8 times to desired consistency. Place processed tomatoes in a large bowl and repeat until all of the tomatoes have been put through the food processor. Cut the onion into quarters and pulse in the food processor to desired consistency.
2. In a large stockpot or dutch oven, heat olive oil over medium-high heat. Add onions and cook until softened 8-10 minutes. Add garlic and tomato paste and continue to cook until lightly browned. Add the tomatoes, sugar, basil, oregano, salt and pepper. Stir to combine. Bring to a simmer then reduce heat to medium-low, continuing to simmer lightly.
3. Cook 2 1/2 to 4 hours until sauce has reached desired thickness and consistency, stirring occasionally. At this time, add any additional salt, pepper or sugar to taste.
4. Allow sauce to cool for 20 minutes, then divide into containers. Let sauce cool another 30 minutes then place in the refrigerator. Once chilled, freeze sauce.