BIG-BATCH PANTRY-FRIENDLY TOMATO SAUCE
Serves: 24 ■ 1/2 cup (125 ml) extra-virgin olive oil
■ 3 cups (750 ml) chopped Vidalia onions or other sweet onion, about 6 medium onions
■ 9 garlic cloves, minced or mashed
■ 3 tbsp (45 ml) Italian seasoning mix
■ 4 (28-oz/796-ml) cans no-salt-added whole peeled tomatoes, plus their juices
■ 1 (28-oz/796-ml) can no-salt-added tomato sauce 3 bay leaves
■ 4 tsp (20 ml) kosher salt, plus more as needed
■ 2 tsp (10 ml) freshly ground black pepper, plus more as needed
1. In an 8-quart (8-L) pot over medium-high heat, heat the oil until just shimmering. Add the onion and lower the heat to medium.
2. Cook until softened, about 10 minutes, stirring occasionally. Add the garlic and cook, stirring, until aromatic, about 2 minutes. Add the Italian seasoning and stir to combine.
3. Over a medium bowl, use your hands to crush the tomatoes and add them to the pot with their juices. Stir to combine. Then, add the tomato sauce and bay leaves and stir to combine.
4. Raise the heat and bring the sauce to a boil, about 6 minutes, stirring frequently.
5. Reduce the heat to low and simmer, covered, stirring occasionally, until the tomatoes begin to break up and the sauce thickens a bit, about 1 1/2 hours. Add the salt and pepper, then taste and adjust with more salt and/or pepper as desired.
6. Remove from the heat, and, if desired, blend with an immersion blender to smooth remaining chunks of onion and tomato.
7. If not using right away, cool completely before storing.
Note: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.