Large Stock Pot
2 cans crushed tomatoes each size: 6 lbs. 6 oz.
3 cans tomato paste
4 large carrots
3 white onions
4 stalks celery
1 whole head of garlic
Red Pepper Flakes
Chop Carrots, Onions and Celery. Clean and roughly chop the entire head of garlic.
In large stock pot, add enough olive oil to cover bottom and toss all chopped vegetables into pot to sweat and cook down. When soft, add the two cans of crushed tomatoes, stir.
Put heat on med/high; then ADD: 1 cap full (I use cap the seasoning comes in) of Italian Seasoning, 1 TBS. Oregano, 1 TBS. Basil, 1 TBS. of Thyme and 2 tsp. Red Pepper Flakes. Add Salt and Pepper to taste (I use approximately 1 TBS of sea salt and 1/2 tsp of Black Pepper). Stir Well.
Add 1 c. sugar and the three cans of tomato paste and stir well.
Cooking approximately 1 hour for all flavors to meld. Paying attention to stir frequently so sauce doesn't burn.
When cooking time is up. Remove from heat and allow to cool to room temperature (or when pot is just warm to touch).
Take hand blender or a regular blender and blend the entire pot of sauce to consistency that you prefer. I like my sauce pretty smooth.
Using freezer containers, divide the sauce into quantities you need. (Approximately 6-8 cups of sauce for four 12 inch pizzas is what I allow).
Use immediately or freeze. Good in freezer for 3 months.