- Cook Time
- Prep Time
- 1 1/4 cups olive oil
- 2 1/2 cups finely chopped onion
- 1 1/4 cups tomato paste
- 25 large cloves garlic, minced
- 2 - 3 teaspoons crushed red pepper
- 8 cans (28 oz. each) crushed tomatoes, such as San Marzano
In a large pot, heat the oil over medium-high. Add the onion; cook, stirring often, until soft, about 5 minutes. Add the next 3 ingredients; cook, stirring, 5 minutes. Add the tomatoes; bring to a boil. Reduce the heat to medium-low. Cover partially; simmer, stirring often, until reduced by about a third, about 30 minutes. Let cool, uncovered, 2 hours. Season with salt.
Freeze in 2-cup portions.