2 garlic cloves, minced
1/4 cup good olive oil
8 cups chopped tomatoes (remove skins by blanching in boiling water for a few seconds)
1 Tbsp. oregano
2 Tbsp fresh basil
1 tablespoon chopped parsley
2 Tbsp sugar or agave
2 tsp. salt or to taste
1/2 tsp cracked pepper
pinch of cayenne
1 (6 ounce) can tomato paste
Put onion, garlic and olive oil in pan. Cook on low until onion is transparent, this takes a while but any higher and you'll burn the garlic - you want them to cook together. You can add bell peppers too, I don't care for the texture when frozen though.
In large pot (here's where I use my crockpot!!) add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook down for 2-3 hours on low heat stirring frequently if on the stove; if in a crock-pot, cook about 4 hours, and just stir once or twice. I "taste-test" several times during cooking and usually add more seasonings. I then blend with an immersion blender, 'cause my kids don't like "chunks" in their sauce, but it's great as is too...
Let sauce cool. Pour into quart size containers or freezer bags. Store in your freezer about 9 months to a year, supposedly the quality deteriorates after that, but I never have any left anyway.
Hope you're all having a great weekend, and Happy Mother's Day to all my fellow Blogger-Moms.