Marinara, sauce or gravy? You choose.

Ingredients

10 large tomatoes

6 large cloves of garlic

1 large yellow onion

1 package fresh Basil

1 package fresh poultry mix herbs (Thyme, Rosemary and Sage)

½ cup Olive oil

1.5 cups chicken stock or bone broth

9 oz tomato paste

1 tbs crushed red pepper

2 tbs Oregano

Tbs organic cane sugar

1 package grape tomatoes

Parmesan cheese.

Red wine - optional

This is enough for multiple meals and great to freeze as well. Using organic and local produce makes for the best sauce!

Take a large stock pot or Dutch oven and turn on medium-low heat, add ½ cup Olive oil. Cut off the ends of the onion and peel skin, leaving the onion whole. Place the onion in the pan to brown. Mince garlic and add to the pan, after around 5 minutes flip the onion to brown the other side.

Chop a handful of basil, stems included and add. Keep stirring to prevent from sticking. Rinse and chop all large tomatoes, leaving the skin on, and add to the pot. Allow to cook down for 10 minutes and keep stirring. Chop fresh sage, thyme and rosemary; remove leaves from the rosemary and thyme when adding. Leave the sage stems but chop fine. Add all herbs to the pot and salt. Add chicken stock or bone broth. Turn up to medium- high heat and add a splash of red wine. Allow this to simmer for 10 minutes.

Remove the sauce from heat. Remove the large onion and set to the side. Using a hand mixer or blender, puree the tomato sauce. If using a blender let the sauce cool. If using a hand mixer you can blend while still hot in the pot. Add the onion back to the sauce and return it to low/medium heat. Add sugar, oregano, crushed red pepper (more = spicier) and tomato paste. Turn up to medium and allow cooking for 5 minutes and then bring back down to simmer.

At this time taste and add additional salt, Italian seasoning etc. If the tomato taste is very acidic add additional sugar. If you like it spicy add additional crushed red pepper. Add

Parmesan cheese if desired for a creamier taste. If the sauce is too thick add additional stock. Simmer an additional 30 -hr. The longer the better!

I like chunks of tomato in my sauce so I chop grape tomatoes into thirds and add to sauce at the end. Remove the whole onion from the sauce but save it for sandwiches! We leave the onion whole to get the flavor but not have the chunks. A trick learned from my mother-in-law, Kim Pace. Mangiamo!

Enjoy on pasta, pizza, with fried eggs and crispy bread, chicken parm, stuffed peppers, the possibilities are endless!