Tomato Gravy For Pasta Dishes

• 1 gal. tomato paste
• 2 large cans Italian-style whole tomatoes, squeezed or blended in food processor
• 1/2 c. olive oil (use more if necessary to saute onions)
• 3 lb. white onions, chopped fine
• 1 whole head garlic, sliced
• 1/2 c. sugar
• fresh basil (about 5 chopped leaves)

1. Heat oil slightly in a heavy, large roaster.
2. Add onions and garlic and saute on low heat until transparent.
3. Add more oil, if necessary.
4. Be careful not to use too much or sauce will be oily. Slowly add tomato paste, blending and frying, until all is added and is darker in color, about 1 hour.
5. Add whole tomatoes and liquid; stir well.
6. Add 1/2 cup sugar (more if you want sweeter sauce).
7. Add salt and red pepper to taste.
8. Add more seasoning after cooking several hours.

tomato paste, italianstyle, olive oil, white onions, head garlic, sugar, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960129 (may not work)