This recipe is adapted from Marvin Woll of Raleigh, who recommends dividing it up into small plastic containers to freeze for later meals. It originally appeared in The News & Observer’s monthly Signature Dish column.
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1/2 small onion, finely chopped
2 (28-ounce) cans petite diced tomatoes
1 (28-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 teaspoon black pepper
2 tablespoons oregano
1 tablespoon sweet basil
1 teaspoon garlic salt
6 tablespoons sugar
POUR a thin coating of olive oil into the bottom of large Dutch oven or stock pot. Turn heat to medium-high and add chopped onions. Sauté onions for 1 to 2 minutes, making sure they do not burn.
ADD diced tomatoes, tomato sauce, tomato paste, black pepper, oregano, basil, garlic salt and sugar. Stir to combine. Bring to a low boil and then reduce heat to a simmer. Stir every 10 or 15 minutes and do not let the sauce burn on the bottom of the pot. Cook for 3 to 4 hours. Remove from heat. Serve with your favorite pasta or freeze for future meals.
Yield: 10 cups
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