Tomato Sauce

• 5 cups whole San Marzano tomatoes, plus the liquid from the can
• 1/2 cup diced yellow onion
• 1/2 cup extra-virgin olive oil
• 8 cloves garlic
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons grapeseed oil
• 3 cups diced San Marzano tomatoes

1. Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth.
2. Heat a large saute pan over high heat until it begins to smoke.
3. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute.
4. Add the diced tomatoes and saute for 1 to 2 minutes.
5. Add the pureed tomato sauce and bring to a simmer.
6. Cook for 15 minutes and then remove from the heat.
7. Bring back to a simmer when you are ready to serve.

tomatoes, yellow onion, extravirgin olive oil, garlic, fresh basil, fresh oregano, kosher salt, freshly ground black pepper, grapeseed oil, tomatoes

Taken from www.foodnetwork.com/recipes/robert-irvine/tomato-sauce0.html (may not work)