Pasta Sauce for Lasagna or Parmigiana

5 C. tomatoes
1 tsp salt
1 T basil
1/2 tsp pepper
1/2 tsp sugar
1/2 onion, chopped
2=3  garlic clove, minced
1 15 oz can tomato sauce (optional)

Simmer 2-3 hours

For 2 lasagnas, I used a #10 can of tomatoes and doubled (+) the other ingredients.


Here is another recipe I recently found (April 2020) that I really loved

Ingredients

• 2 to 3 Tablespoons Olive Oil
• 1 medium Onion (diced)
• 1 large Carrot (diced)
• 4 Garlic Cloves (minced)
• (2) 28-ounce cans Whole Peeled Tomatoes (such as San Marzano)
• 6 ounces Tomato Paste
• 2 to 3 Tablespoons Fresh Basil (chopped or 2 teaspoons dried basil)
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Red Pepper Flakes
• 1 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 1 Tablespoon Sugar

Instructions

1. Heat a large pot over medium heat. Add oil and then add onion and carrot. Saute for 8-10 minutes or until softened. Add in garlic and cook for 1-2 minutes longer. Remove from heat if not adding tomatoes right away to make sure garlic doesn't burn.
2. Puree tomatoes in a blender. Add to the onion carrot mixture. Stir in tomato paste, basil, oregano, red pepper flakes, salt, pepper, and sugar.
3. Reduce heat to a medium-low and let simmer for at least 20-30 minutes. If time permits, let simmer on low for 1-2 hours, stirring occasionally.
4. Taste and add more salt if needed. Serve with fresh pasta.