1/4 c. olive oil
2 lg. onions (diced) (about 2 c.)
2 tbsp. garlic (minced)
10 lbs. ripe plum tomatoes (cut in half)
2 c. dry white wine
2 sprigs fresh thyme (or 1 tsp. dried)
2 bay leaves
2 tsp. whole black peppercorns

Combine oil and onion in large stainless steel or enamel saucepan and place over medium-low heat. Cook, stirring occasionally, about 10 minutes or until onion is soft and beginning to become translucent. Add garlic, tomatoes, wine, thyme, bay leaves and peppercorns. Cover and cook 20 minutes.

Increase heat to high and cook another 15 minutes. Remove pan from heat and remove the bay leaves from the sauce. Place sauce, in batches in a food processor or blender, and puree. Pass puree through a strainer or food mill fitted with medium holes to remove the skins, seeds and herbs.

Return sauce to pan and cook over low heat, uncovered, 1 hour, stirring occasionally and checking that the sauce doesn't burn on the bottom while it reduces in volume.

Pour 1 1/2 cups sauce into pint freezer containers, filling 3/4 full. Cool completely in the refrigerator. Cover tightly and freeze for as long as 6 months.

To use, defrost in the refrigerator, microwave or under cool running water.