I hope you try it.
Sunday Stash Marinara Sauce
Recipe from Epicurious, January 2018
1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes (I used a combination of two of my favorites: San Marzano brand, Pomodori Pelati and Organico Bello brand, Imported Italian San Marzano Whole Peeled Tomatoes)
4 tsp. kosher salt, plus more to taste as needed
1 1/2 tsp. freshly ground black pepper, plus more to taste as needed
Heat oil in a large pot or Dutch oven over medium heat. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3-5 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender or in three batches with a standing blender until smooth. Taste and season with more salt and pepper if needed.
Sauce can be made 5 days ahead. Store in an airtight container in refrigerator or freeze up to 6 months.