Big-Batch Marinara Sauce

Name: Big-Batch Marinara Sauce
Ingredients: 4 large onions, chopped; 2 tablespoons olive oil; 10 garlic cloves, minced; 4 cans (28 ounces each) crushed tomatoes; 7 cans (15 ounces each) tomato sauce; 2 cans (6 ounces each) tomato paste; 1 cup grated Parmesan cheese; 1 cup minced fresh parsley; 3/4 cup minced fresh basil or 1/4 cup dried basil; 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano; 2 tablespoons herbes de Provence or Italian seasoning; Hot cooked spaghetti

12 ingredients

3 steps

Ingredients

4 large onions, chopped
2 tablespoons olive oil
10 garlic cloves, minced
4 cans (28 ounces each) crushed tomatoes
7 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1 cup grated Parmesan cheese
1 cup minced fresh parsley
3/4 cup minced fresh basil or 1/4 cup dried basil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons herbes de Provence or Italian seasoning
Hot cooked spaghetti

Directions

1

In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.
2

Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
3

Thaw in the refrigerator overnight. Place in a saucepan and heat through.