Equipment:
16 quart sauce pan
Blender
Long mixing spoon
Large ladle
Several storage containers
Ingredients:
2 102 ounce cans of whole peeled tomatoes
2 6 ounce cans of tomato paste
2 medium white onions, quartered
32 peeled cloves of garlic
Basil
Oregano
Black Pepper
Crushed Red Pepper
Preparation:
1.Put sauce pan on stovetop
2.Set burner to medium
3.Open whole peeled tomato cans
4.Place 2 quarters of onion, 8 cloves of garlic in blender
5.Using ladle, fill blender to 3/4 full with whole peeled tomatoes
6.Season with Basil, Oregano and Black Pepper
7.Blend on high until smooth
8.Empty blender into sauce pan
9.Repeat 4 through 8 until all tomatoes are used. Be sure to use the juice as well, typically in the last blenderfull of the can.
10.Bring heat up to high
11.Cook for 6 to 8 hours, stirring at least every half hour with long wooden spoon, bringing thicker sauce up from the bottom. Add water occasionally to keep sauce thin.
12.At the halfway point, add crushed red pepper.
13.With 1 hour to go, add 2 cups of water and both cans of tomato paste.
14.Stir well, eliminating globs of paste.
15.Turn off burner, remove from heat.
16.Ladle sauce into storage containers, leaving at least 10% headroom if it will be stored in the freezer.