|adapted from tasteofhome.com|
1 Tbsp olive oil
1/2 c. chopped onion
2 Tbsp + 2 tsp minced garlic, divided
5 lbs tomatoes, chopped
1 c. water
1/2 c + 2 Tbsp minced fresh basil, divided
2 tsp dried oregano
2 Tbsp tomato paste
1 tsp kosher salt
1/2 tsp freshly ground black pepper
In a large pot over medium heat, cook the onions in the oil, until soft, about 3-4 minutes. Add 1 Tbsp of garlic and cook for another minute. Add the tomatoes, water and 1/4 cup of basil; bring to a boil. Reduce the heat to a simmer and cook covered for about 1 hour, stirring occasionally. The tomatoes should be completely broken down.
Put the tomato mixture through a food mill; discard the seeds and skins. Wipe out the pot, making sure there are no remaining skins or seeds. Return the mixture to the pot, add the remaining basil, oregano, remaining garlic, tomato paste, salt and pepper. Bring to a boil. Reduce heat and cook uncovered until it thickens, about 3-4 hours.
Serve with your favorite pasta dish.