Ingredients:
• 3 TB spoons olive oil
• 1 small onion, diced
• 4 clove garlic, chopped
• 2 teaspoons Italian seasoning
• 7 cups whole, peeled, canned tomatoes in puree (about 2 (28 oz cans), roughly chopped
• 1 TB spoon Kosher salt
• 1/2 teaspoon black pepper
Directions:
• Heat oil in a medium saucepan over medium-high heat.
• Saute the onion, garlic and Italian seasoning.
• Stir until lightly browned, about 5 minutes.
• Add the tomatoes and bring to a boil.
• Lower the heat to a simmer, cover, and cook for 10 minutes.
• Stir in the salt and season with pepper.
Note: Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
