Batch cooking your own sauce and freezing some will keep you from buying overpriced jars of sauce at the store when you’re in a pinch. This is about 10 pounds of canned San Marzano tomatoes with some onion, carrot, celery and garlic (I had to use elephant garlic since all the garlic at my store was gross). Start with extra virgin olive oil in a pot and cook down your mirepoix for 3-5 minutes. Add in your garlic and cook another couple minutes. Add in tomato paste (I used a 4oz tube). Cook another 3 minutes. Add in your tomatoes, fresh basil, fresh oregano, parmigiano reggiano rinds (the end of the cheese block, it becomes soft and adds umami to the sauce) salt and pepper. Simmer this for 3-8 hours (longer you go the more concentrated the flavor and the sauce will reduce some). If you have a blender or food processor, blend up all of the sauce into a purée. This isn’t necessary, but it will be a better texture if you do this. Add in some extra virgin olive oil and more salt an...