Marinara Sauce Of Alan Leonetti (((The Best))) - cooking recipe

Ingredients

3 (114 ounce) cans crushed tomatoes (or 6 lbs 6 oz per can)
8 cups tomato paste
4 (14 1/2 ounce) cans Italian stewed tomatoes
1 cup extra virgin olive oil
2 heads fresh elephant garlic (bulbs)
6 tablespoons chopped garlic, in juice (from jar)
2 large onions (diced)
8 tablespoons dried oregano
10 tablespoons dried Italian seasoning
2 tablespoons dried basil
8 tablespoons sugar (or Splenda)
1 teaspoon salt
1 teaspoon black pepper

Preparation

Empty 3 cans of crushed tomatoes into the pot.
Slice all of the cloves of the elephant garlic bulb crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the large onions, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 5 minutes until it bubbles and is completely heated throughout. This takes about 1 hour.
Reduce heat to a simmer, and continue to simmer, stirring every 5 minutes to keep from burning or sticking to the bottom of the pot for 3 additional hours.
Remove from heat, uncover, and give it one last stir.
Allow it to completely cool.
When it is completely cooled, stand up your 1 quart Hefty freezer bags in a row and with a large long handled cooking ladle place 3 ladles of sauce into each bag.
Squeeze out as much air from each bag as possible and secure the bags shut.
Mark the bags and place into the freezer.