Spaghetti Sauce

Evan and I shop at our local produce market at 7:30am, right when the grocers are pulling off the about-to-go produce and bagging it for quick sale. Today, I scored. For $6, I got about 12 pounds of beautiful, ripe tomatoes. Time to make some spaghetti sauce! I found a decent recipe and modified it (of course.) For dinner tonight, we had it over whole wheat spaghetti with a simple green salad. The rest I put in 3 cup increments in Ziplocs for freezing.

A Lot of Spaghetti Sauce
Makes about 16-18 cups of sauce. Cool and freeze the "leftovers" in dinner-portion-sized zipper freezer bags.

13 cups of fresh tomatoes, peeled & crushed (I used the Cuisinart)
7 6oz tins of tomato paste
3 large white onions, chopped
5 cloves garlic, crushed
2 Tbsp olive oil
1/4 cup brown sugar
2 Tbsp oregano
2 Tbsp basil
1-2 tsp sea salt, to taste
1 tsp black pepper

1. Prepare the tomatoes and pour into large stock pot. Note: you can remove seeds if you prefer, but I left them in.
2. Add tomato paste, olive oil, brown sugar, oregano, basil, salt and pepper to tomatoes and bring to a gentle boil on high.
3. Meanwhile, chop onions and garlic. Saute until translucent and add to sauce.
4. Simmer on low for 1-2 hours.