Marinara Sauce
Ingredients
2 cups finely chopped onions
2 tablespoons finely chopped garlic
8 cups coarsely chopped ripe roma tomatoes-not drained, or 2 - 28 ounce cans whole tomatoes, coarsely chopped with the liquid
2 - 6 ounce cans tomato paste
2 tablespoons dried oregano
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 bay leaves
1 tablespoon maple syrup
black pepper - a few grindings
Instructions
Heat a large saucepan over medium heat, add the onions, and saute stirring frequently for 7-8 minutes. You may need to add a tablespoon or two of water to prevent sticking.
Once the onions are soft and transparent, add garlic and saute another 1-2 minutes, stirring constantly.
Stir in the remaining ingredients. Bring sauce to a boil, turn heat to low, and simmer uncovered, stirring occasionally for 1-1/2 hours. When finished the sauce should be thick. Remove the bay leaf.
Serve as is if you like a chunky marinara sauce. If you wish to have a smoother texture, blend it in small batches or blend with a hand immersion blender.
Yields: 7 cups approximately. Can be stored in the freezer for up to 3 months.