Pasta Sauce

Ingredients

• 2 teaspoons pepper black
• 56 ounce tomatoes diced undrained canned
• 1 tablespoon basil dried
• 4  garlic cloves chopped
• 2 tablespoons penzey's southwest seasoning dried italian
• 2 small onions chopped
• 1 teaspoon pepper dried red crushed
• 1 tablespoon salt 
• 0.3 cup sugar 
• 24 ounce tomato paste canned
• 0.3 cup vegetable oil 
• 8 cups water 

Equipment

• dutch oven

Directions

1. Saut onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.