Marinara Sauce of Alan Leonetti (((The Best)))

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 45mins
YIELD: 22 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Empty 3 cans of crushed tomatoes into the pot.
  • Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
  • Dice the large onions, and dump that into the pot.
  • Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
  • Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  • Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
  • Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
  • Remove from heat, uncover, and give it one last stir.
  • Allow it to completely cool.
  • When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
  • Squeeze out as much air from each bag as possible and secure the bags shut.
  • Mark the bags and place into the freezer.
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