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

1. 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.

2. Once the onions are soft and transparent, add garlic and saute another 1-2 minutes, stirring constantly.

3. 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.

4. 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.