8 tablespoons extra virgin olive oil
6 garlic cloves
2 cups onion, chopped
1½ teaspoons red pepper flakes
3 28-ounce cans Italian crushed tomatoes
½ teaspoon salt
½ teaspoon pepper
½ tablespoon C&H® or Domino® sugar (optional)
8 tablespoons fresh basil, chopped, or 2½ teaspoons dried
½ teaspoon dried oregano
Yields 7½ cups
Pour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown.
Add the crushed tomatoes, salt, pepper, sugar (use sugar only if the tomatoes are tart), basil and oregano, and bring to a boil, then simmer for 35 to 40 minutes, stirring occasionally.
Use the sauce right away, store in the refrigerator for up to 3 days, or freeze for up to 1 month. Before you refrigerate or freeze it, let the sauce come to room temperature.
For a smoother, more elegant presentation, once the sauce is at room temperature, process it in batches in a food processor. The sauce will go through a slight change in color; the flavor, however, will not change.