My Pasta Sauce

I love making this is bulk! I pack up all that is left after a big Sunday family dinner, and I freeze it for quick pasta nights (or pizza sauce) for quite a few weeks!

INGREDIENTS

6LBs 9oz Canned Tomato Sauce (I love Bianco or San Marzano Canned Tomato Products)

6LBs 9oz Canned Crushed Tomatoes (Bianco or San Marzano)

1 Tbsp Ground Pepper

8-10 Garlic Cloves Grated or Minced

1 Vidalia Onion Chopped

Olive Oil (about 1-2Tbsp to sautee garlic and onions)

2 Bunches Basil (about 2 cups-any basil, but I love Genovese)

3 oz Dried Mushrooms (Any kind will work, I love shiitake. You can also use 1 Cup fresh mushrooms, but flavor will not be as robust)

HOW TO

Place Mushrooms in a bowl with 1 Cup Boiling Hot Water & Let Sit. Move On To Next Step While They Steep.

Heat Olive Oil in a Deep Pot. Add Onions and Sautee until Soft and Translucent in Color.

Add Garlic to Onions and Sautee for about 30 Seconds.

Add the Cans Of Tomato Sauce, Crushed Tomatoes, Ground Pepper, Basil, and Mushrooms with the Mushroom Broth to the Pot.

Mix all the Ingredients together and Let Simmer for about 10 Minutes.

Use an Immersion blender to create a Pureed Sauce. (If you prefer chunky sauce, chop Basil and Mushrooms before adding to the Pot.)

*You can also use a blender. Be careful of the temperature of the sauce. Let it cool for about 10 minutes before adding to the Blender.

**Store in glass or non BPH containers. Freeze for up to 3 months!