Big Batch Fresh Tomato Pasta Sauce

Step 1: Bring a large pot of water to a boil over high heat.

Step 2: Meanwhile, cut a 1-inch X at the bottom of each tomato, about 1/4 inch deep.

Step 3: When the water is boiling and working in batches, drop about 8 or 10 tomatoes in at a time. Let them sit in the boiling water for about 3 to 5 minutes until you see the skin starting to pull back from the flesh.

Step 4: Remove the tomatoes from the water with a slotted spoon and place them in a large bowl to cool.

Step 5: Pour the olive oil into a large skillet and add the onion and garlic; cook over medium-high heat until the onions are translucent.

Step 6: Add the wine, stir, and continue to cook until the wine has reduced and the onions are moist, with not too much liquid left in the mixture. Set aside.

Step 7: Preheat the oven to 425 degrees Fahrenheit.

Step 8: Once the tomatoes have cooled, peel and discard the skin off and remove and discard the hard white part below the stem.

Step 9: Chop the tomatoes and place them in a large roasting pan.

Step 10: Pour the cooked onions into the pan and stir in the remaining ingredients.

Step 11: Cover the pan and place in the oven, cook for 30 minutes.

Step 12: Stir the tomatoes, reduce the heat to 325 degrees Fahrenheit, keep the pan covered, and cook for another hour.

Step 13: Stir the tomatoes and cook for another 2 hours, uncovered, stirring after one hour.

Step 14: Remove from oven, taste, and add salt and pepper to taste.

Step 15: Allow the tomato sauce to cool and portion it into containers to freeze for future use.