To make the pizza sauce:

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

To freeze the sauce: 

1. 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.
2. 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.

To reheat the sauce:

• 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.
• Two sauce cubes equals approximately 1/4 cup of sauce.
• For one mini (12 inch) Boboli pizza crust, 2 cubes of sauce is perfect. For a large pizza, you will need 4-5 cubes.
• Use on pizza, pasta, garlic bread, or anywhere you might normally use pizza sauce!