This recipe makes 2 quarts and does well in the fridge for 2 weeks or you can freeze for longer. You can also follow canning procedures to keep in the pantry for an extended period.
3-28 oz cans organic whole peeled tomatoes (I used Muir Glen)
1 medium yellow onion, diced
3 cloves fresh garlic, crushed
3 tbs olive oil
2 cups vegetable broth (can sub chicken broth)
4 tbs Muir Glen organic tomato paste (aprox. 1/2 8oz can)
2 tbs fresh thyme, chopped
2 tbs fresh oregano, chopped
Add olive oil to stock pot set to medium
Add chopped onions to pot and sauté on medium for 4-6 minutes or until onions are translucent and fragrant.
Add chopped garlic and sauté for another 3-4 minutes. Be careful not to burn garlic.
Add vegetable or chicken broth to pot and allow to reduce by half
While the broth is reducing, add tomatoes to blender or food processor and pulse until there are no large chunks left.
Add tomato puree to stock pot along with chopped herbs and simmer for 1 hour.
Season with salt and pepper to taste and allow to cool by submerging stock pot in ice bath in sink.
Once sauce has cooled carefully transfer to 2-quart mason jars.
At this point you can keep refrigerated for 2-3 weeks or follow canning procedures to keep in pantry.
