The recipe makes enough for my family of five to have for at least two, if not three nights for dinner. Usually I freeze at least part of it for a meal another time. I made this last night and we already had a fridge full of leftovers so I froze it all to have on hand the next time I want to make lasagna (And I think I might just have to use your ricotta recipe when I do make lasagna, Lauren!).
2 onions, chopped
8 cloves garlic, minced
3-4 tbsp olive oil
4 lbs (2 kg) tomatoes
1 tsp sugar
2-2 1/2 tsp salt
1 tsp dried basil
In a large stockpot, add oilve oil,
Simmer for 30-40 minutes until the sauce has reduced.
Add the blended portion back into the pot. If the sauce is still a little too thin continue to simmer until the sauce has reduced to the consistency you like.
Serve over pasta or use in a recipe that calls for marinara sauce.