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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Presented By: Missy Kennedy Ingredients:
olive oil |
2 medium chopped onions |
9 -10 cloves garlic, pressed |
3 (8 ounce) cans crushed tomatoes |
3 (4 ounce) cans tomato puree |
2 large bay leaves |
2 tablespoons parsley |
2 tablespoons oregano |
2 tablespoons basil |
1 tablespoon sugar |
cracked pepper |
Directions:
1. Cover bottom of large stockpot with olive oil.
2. Add the onions and saute till onions are almost clear.
3. Add garlic and continue to simmer on low 5-10 minutes.
4. Add tomatoes and tomato puree, top off with all seasonings and sugar.
5. Let simmer on low and stir occasionally.
6. Use for spaghetti, lasagna and pizza sauce.
7. Freezes very well in ziplock bags or plastic containers.
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