Recipe courtesy Tony N’ Tina’s Wedding, Philadelphia, PA
2 large onions, diced
1/2 cup olive oil
8 (number 10) cans diced tomatoes (28 ounces each)
4 (number 10) cans tomato puree (28 ounces each)
1/2 cup salt
1/2 cup pepper
1/2 cup oregano
1/4 cup basil
1/2 cup garlic, chopped
1/4 cup sugarSaute onions and olive oil until onions are translucent (about 3 minutes). Add in diced tomatoes, then add tomato puree. Add the remaining ingredients and 2 cups water. Let simmer for about 6 hours.
