I typically freeze part of this marinara sauce to have on hand for guests or when I’m craving a comforting pasta dish. It adds a fresh, herby layer of flavor.—Cyndy Gerken, Naples, Florida
- 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
- 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.
- Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
- To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 6 quarts.
Originally published as Big-Batch Marinara Sauce in Country Woman August/September 2010, p47
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