1/2 cup olive oil
2 onions, chopped
16 cloves garlic, minced
8 cups roma tomatoes, chopped
1/2 cup balsamic vinegar
5 cups chicken broth (I just use a box of the broth [eg Campbell's, Knorr] from the supermarket)
2 chicken bouillon cubes (I use McCormick chicken flavoured All-Vegetable bouillon cubes, but that's just me)
1/4 tsp red pepper flakes, ground (or 1/8 tsp cayenne)
1/4 tsp black pepper
2 tbs dry basil (or 4 tbs fresh)
Directions:Blanch the tomatoes by placing them in boiling water until you see them start to split. Carefully remove from the water with a scoop and cool a bit. in some cold water The skin will then slip right off.
Pulse tomatoes, about 8 at a time, in food processor to chop roughly.
Pulse garlic in food processor (after washing it out) until finely minced.
Heat oil in a stock pot, then add onions and garlic and cook until tender, stirring occasionally.
Add tomatoes, vinegar, broth, and bouillon cubes, bring to a boil, turn down heat, and simmer for about 15 minutes.
Stir in red and black peppers to taste and the basil.
Simmer until about an inch of the liquid has evaporated off and sauce is getting thicker, about 45-60 minutes.
Let cool a bit, then puree with an immersion blender.
Serve over pasta and top with grated Parmesan or ladle into tubs and freeze for fresh tomato sauce all winter long!