• 8  28 ounce cans Red Pack whole tomatoes
• 2  Tablespoons olive oil
• 20  Fresh basil leaves, chopped
• 1  Tablespoon dry oregano
• 3  Tablespoons sugar
• 4  Cloves garlic, minced
• 1  Medium onion, chopped
• Salt and freshly ground black pepper

1. In a 9 quart sixe sauce pan, heat the oil. Add the onions and garlic
    and sauté until  transparent.

2. Using a blender, blend  the tomatoes on the first setting for a second. 
    Place a food mill over the pot and pour some of the sauce in it to
    separate the seeds. Continue with the remainder of the sauce.
 
3. Add he basil, oregano, sugar, salt and pepper. Bring the sauce to a
    boil. Simmer slowly and cook for 2 hours or until the sauce thickens.
    Adjust the seasonings if necessary.

4. The sauce can be divided up and frozen for later use.