7 lbs fresh tomatoes, 1 large onion, 2-4 cloves garlic
Add olive oil to dutch oven or large pot and heat up over medium heat. Add onions and saute about 5 minutes or until caramelized. Add garlic for last 30 seconds
2 Tbsp olive oil
Add tomatoes, herbs and spices and bring to a simmer over medium high heat. Lower heat and simmer for about 1 hour
Optional: Cool slightly and add a cup of the sauce to the food mill situated over a bowl. Turn the food mill to grind the tomato peels, seeds and pulp, releasing the sauce to the bowl below the food mill.If you want to leave the sauce more rustic, you don’t have to run it through the food mill. The tomato peels are the main problem, as they can put people off the texture. You could just pull the peels out with tongs as it is cooling. Alternatively you can peel the tomatoes ahead of time, but you will lose some of the intensity of flavor.
Pour the bowl of tomato sauce into ziplock freezer bags (carefully), label with date and place in the freezer