Meg's Marinara Sauce

32 cups of Blanched and Peeled Tomatoes

4 large Onions coarsely chopped

3 Tbsp Minced Garlic

¼ Dried Basil

3 Tbsp of Italian Seasoning

½ cup Sugar

10 Chicken Bouillon cubes

5 tsp Salt (add more per taste)

1 tsp Pepper (add more per taste)

Blanch and peel tomatoes.

In a large skillet saute onions in a few tablespoons of olive oil until soft.

While onions cook, puree tomatoes in a blender in small batches.  Run them through a strainer to remove seeds.  When onions are soft, puree them in a blender (add some of tomato puree in so they blend easier).  Add tomatoes and onions to a big stock pot.  Turn on high heat.  

Add the rest of the ingredients.  Once the mixture begins to boil, turn down to a medium heat.  Gently boil for several hours to condense down to desired consistency.  Taste and add more salt or pepper if needed.

Freeze or can.