Homemade Tomato Sauce

I had a bunch of garden tomatoes, and this was a great way to make use of them. You can store this in the refrigerator for a week and in the freezer for up to 3 months. I doubled the recipe, but I will post it as written. Recipe courtesy of The Pillsbury Cookbook.

• Ready In: 50 mins
• Serves: 8-10
• Yields: 8-10 cups

Ingredients

• 2  cups onions, chopped (2 large)
• 2  garlic cloves, minced
• 1⁄3 cup olive oil or 1⁄3 cup  vegetable oil
• 8  cups tomatoes, chopped and coarsely peeled (12 medium)
• 1  tablespoon oregano leaves
• 1  teaspoon sugar
• 1  teaspoon basil leaves
• 1  teaspoon rosemary, crushed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups water
• 12  ounces tomato paste

Directions

1. In a 4-quart saucepan or dutch oven, saute onions and garlic in oil until tender.
2. Add remaining ingredients, and bring to a boil, stirring occasionally.
3. Store in refrigerator up to 1 week or in freezer up to 3 months.