| Yield: | 10 Quarts |
| Yield: | 10 Quarts |
Ingredients
- 2 large onions, diced
- 1/2 cup olive oil
- 8 (number 10) cans diced tomatoes (28 ounces each)
- 4 (number 10) cans tomato puree (28 ounces each)
- 1/2 cup salt
- 1/2 cup pepper
- 1/2 cup oregano
- 1/4 cup basil
- 1/2 cup garlic, chopped
- 1/4 cup sugar
Instructions
- Saute onions and olive oil until onions are translucent (about 3 minutes). Add in diced tomatoes, then add tomato puree. Add the remaining ingredients and 2 cups water. Let simmer for about 6 hours.
Reviews
Definatly have to cut this recipe in 1/4’s due to the original size. Recommend the 6 hours of cooking as it blends everything smoothly together.