Step 1

In a large soup or stock pot, heat oil over medium heat. When hot, add onion and cook until beginning to turn translucent, or 6-8 minutes, stirring occasionally.

Step 2

Add garlic to the pot and stir until fragrant (about 30 seconds).

Step 3

Add all remaining ingredients to the pot and stir until well mixed. Use a wooden spoon to gently crush the peeled tomatoes against the side of the pot (for about 30 seconds) until the sauce has reached your desired consistency.

Step 4

Reduce heat to low and simmer for 12-15 minutes, stirring occasionally. Remove from heat and let cool fully before freezing (you can also use some right away and freeze the rest).

Step 5

Once the sauce is cool, carefully pour a small amount into each section of an ice cube tray. Freeze for 3 hours or until completely frozen. Remove the sauce cubes from the tray and store in a freezer bag or airtight container. Store the leftover sauce in the fridge while it waits to be cubed and frozen.

Step 6

Repeat until all the sauce is gone. This takes about 3 normal trays worth (4 if the cubes are smaller) and makes approximately 36 cubes. Note: Your ice cube tray MIGHT stain from red sauce if you leave the sauce in the tray for a long period of time, although mine did not.

Step 7

Place sauce cubes in a small Ziploc and seal completely, removing as much air from the bag as possible. Fill a deep bowl with hot water and submerge the bag of cubes until thawed, about 10 minutes.

Step 8

Two sauce cubes equals approximately 1/4 cup of sauce.

Step 9

For one mini (12 inch) Boboli pizza crust, 2 cubes of sauce is perfect. For a large pizza, you will need 4-5 cubes.

Step 10

Use on pizza, pasta, garlic bread, or anywhere you might normally use pizza sauce!