This is simmering on my stove top right now!  I can't wait for 6pm- lasagna with meatballs and a big salad of fresh mozzerella, basil and the last of the tomatoes from the garden.

Marinara Sauce                                         Yield: about 16 cups

6 cloves garlic, minced

2 Tble olive oil

2 medium onions, diced

2 28-oz. cans crushed tomatoes

4 14.5-oz cans diced tomatoes

2 Tble dried oregano

1 Tble dried Italian Herb Blend

1 Tble sugar

Salt and pepper to taste

1.)    In a large stock pot, heat the oil over medium heat.  Saute the onion and garlic in the oil for about 5 minutes.  Stir in the tomatoes, herbs, sugar and salt and pepper.  Bring to a boil, and then reduce the heat so that the sauce simmers.

2.)    I let the sauce simmer for at least two hours, but longer is better.  Adjust the seasonings as needed to your taste.  Sometimes I will add peppers in with the onions in step one.

Use the sauce now or freeze it for use later.  Just remember to label with the date and what it is!  It will keep for up to 6 months in the freezer.