1. In a 9
quart sixe sauce pan, heat the oil. Add the onions and garlic
and sauté until transparent.
2. Using a
blender, blend the tomatoes on the first setting for a second.
Place a food mill over the pot and pour some of the sauce in it to
separate the seeds. Continue with the remainder of the sauce.
3. Add he basil, oregano, sugar, salt and pepper. Bring the sauce to a
boil. Simmer slowly and cook for 2 hours or until the sauce thickens.
Adjust the seasonings if necessary.
4. The sauce can be divided up and frozen for later use.