Instructions

• Heat olive oil in a 7 quart pot. Toss in diced onion and sauté until onions are just turning brown.
  2 Tbls olive oil, 2 medium onions diced
• Add in garlic and cook for 30 seconds. Add in the Italian seasoning and cook for 30 seconds. Stir in the tomato paste and the red wine. Raise the heat to a simmer and cook until reduced by half.
  9 cloves garlic shredded, 3 Tbls Italian seasoning, 1 cup red wine, 7 ounce can tomato paste
• Add in the rest of the tomatoes, cover pot and simmer for 2 hours. After 2 hours, use a large spoon to smash and break up any of the large tomatoes. Cover and simmer for 2 more hours.
  2 - 28 ounce cans San Marzano style tomatoes, 2 – 14.5 oz cans diced tomatoes
• Using an immersion blender, pulse any large tomatoe piece until desired consistency is reached. Add in a tablespoon of salt and check seasoning.
  1 Tbs sea salt
•   Add in additional italian seasoning, granulated garlic, salt and pepper to taste.
  1 Tsp Granulated garlic, 1 Tsp Italian seasoning, 1 Tbs sea salt, Fresh ground pepper