Sauce Tomat - Bulk Recipe
Servings: 24
This recipe has been quadrupled and is meant to be frozen to make endless meals in the future.
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Ingredients
- ¼ C Extra Virgin Olive Oli
- 2 T Kosher Salt
- 4 sweet yellow onions minced (these don't make my eyes burn like the others)
- 2 heads garlic minced
- 2 T black pepper freshly ground
- 4 28 oz cans diced tomatoes
- 1 t sugar to taste
Instructions
- In a large Dutch oven, heat the pan on medium high heat add the olive oil, and then add the chopped onions. Season with the 2 tablespoons of salt and freshly ground pepper and cover for six minutes. Stir and cover again until the onions are translucent and soft. We are not looking to caramelize the onions.
- Add the garlic and cook for one to two minutes stirring frequently.
- Add the cans of tomato sauce and bring the sauce to a gentle simmer.
- Let this sauce cook for at least 30 minutes.
- Finally taste the sauce and adjust the seasonings of salt and pepper, and add sugar if needed.
- Let this sauce cool and then add it to 1 quart containers and freeze. Be sure to label this for the future.