2 No. 10 Can Diced Tomatoes in Juice 1 1/2 Pound medium dice Yellow Onion 1/2 Cup Tomato Paste 4 Tablespoon Dried Italian Herbs 4 Ounce Chiffonade Basil, fresh 1 Each bunch Parsley, fresh 1/2 Cup Brown Sugar 1 Cup Olive Oil 1/2 Cup Salt 2 Tablespoon Black Pepper
In a saute pan heat olive oil to a light simmer. Add diced yellow onions and cool until brown, very caramelized approximate 15-20.
Once desired color is reached add garlic and and tomato paste, coat onions and saute for 30 seconds. add in canned tomatoes, dried herbs and half of basil.
Turn heat to low and simmer for 45-1 hour.
Season with salt and pepper tt, once reached add in brown sugar and chopped parsley.
Transfer to 2" hotel pan to cool. once properly cooled transfer to 2 gal container, label and store under refrigeration for use.