Big-Batch Marinara Sauce

• 4 large onions, chopped
• 2 tablespoons olive oil
• 10 garlic cloves, minced
• 4 cans (28 ounces each) crushed tomatoes
• 7 cans (15 ounces each) tomato sauce
• 2 cans (6 ounces each) tomato paste
• 1 cup grated Parmesan cheese
• 1 cup minced fresh parsley
• 3/4 cup minced fresh basil or 1/4 cup dried basil
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 2 tablespoons herbes de Provence or Italian seasoning
• Hot cooked spaghetti

1. In a stockpot, saute onions in oil until tender. Add garlic; cook 2 minutes longer. Add the crushed tomatoes, tomato sauce, tomato paste, cheese and herbs. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until desired consistency, stirring occasionally.
2. Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months.
3. Thaw in the refrigerator overnight. Place in a saucepan and heat through.

onions, olive oil, garlic, tomatoes, tomato sauce, tomato paste, parmesan cheese, parsley, fresh basil, fresh oregano, herbes

Taken from www.tasteofhome.com/recipes/big-batch-marinara-sauce/ (may not work)