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Servings: 6 quarts


  • 1 tablespoon olive oil
  • 2 medium yellow onions
  • 2- 6 lb 10 oz cans, San Marzano tomatoes (I get at Costco)
  • 1/2 oz pkg fresh basil
  • 3-4 sprigs fresh oregano
  • 1-2 teaspoons crushed red pepper (If you like a little spice add 2)
  • 1 1/2 tablespoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground oregano


  • Add olive oil to large dutch oven and heat over medium heat until oil is just shimmering.  Meanwhile roughly chop 2 medium onions.  Saute onions until soft and just beginning to caramelize.
  • Add tomatoes and the remainder of the seasonings to the dutch oven and simmer for 4 hours. At this point the tomatoes will be broken up and the sauce will be chunky.
  • Remove stems from basil and oregano.
  • If a smoother sauce is desired, use an immersion blender to puree until smooth and continue to simmer for another hour.
  • Use immediately or cool completely and store in quart size freezer containers and freeze until ready to use.
  • This recipe is easily cut in half.