Garden Marinara Sauce

• 6 lb. (15 to 18 medium size) fresh, ripe tomatoes or 4 large cans (28 oz. each) whole tomatoes, drained
• 1 c. lightly packed, fresh basil leaves, chopped
• 1/4 c. olive oil
• 3 large onions, coarsely chopped
• 3 to 4 cloves garlic, minced or pressed
• 1/2 to 1 Tbsp. sugar
• salt and pepper

1. Dip fresh tomatoes in boiling water to cover for 10 seconds. Core and peel.
2. Chop fresh or canned tomatoes with food processor or knife.
3. Pour oil into a 12 to 14-inch frying pan.
4. Add onions and garlic.
5. Cook over medium heat, stirring frequently until onions are golden brown (about 20 minutes).
6. Add chopped tomatoes and basil.
7. Cook, uncovered, stirring occasionally to prevent sticking until sauce in reduced to 8 cups (45 to 60 minutes).
8. Add sugar; season to taste with salt and pepper.
9. Ladle sauce into four 1-pint canning jars or freezer containers, leaving 1 inch headspace.
10. Cover tightly.
11. Store in refrigerator for up to 1 week or in freezer for up to 6 months.
12. Makes 6 pints.

tomatoes, lightly packed, olive oil, onions, garlic, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393842 (may not work)