Recipe(tried): Margo - Recipe for Marinara Sauce

I use this recipe all the time and it freezes well. You can double it, triple,
whatever you want. I usually use canned tomatoes since I live in S. Ontario,
Canada and we have a short growing season. This is from Dom Deluise's "Eat
This It'll Make You Feel Better" Cookbook.

4 tablespoons olive oi
5 garlic cloves, minced
5 lbs. fresh tomatoes, peeled & sliced or 2 - 28 oz. cans tomatoes
1 6 oz. can tomato paste
10 fresh basil leaves or 1 to 2 tsp. dried
pepper
1 med. onion, chopped (optional)

In saucepan, heat the oil and gently saut'e the garlic (& onion if used). Add
tomatoes, tomato paste, pepper & dried basil. Put on medium heat for about 45
min. or so. Add grated parmesan cheese when serving over pasta.
If using fresh tomatoes, put in boiling water for about 10 seconds and they
will peel easily. If using fresh basil, tear leaves over sauce with pasta when
serving.

You can use this as it is or use as a base sauce for meat, seafood (clams are
great in this with some wine added) or add mushrooms or any other vegetable.