Red Sauce (Small Batch)

Modified from Fix, Freeze and Feast

1 (12 oz) can tomato paste

2 cups hot water

2 tbsp. dried parsley

2 tbsp. minced onion

1 tbsp. minced garlic

1 tbsp. sugar

2 tsp salt

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1 (28 oz) can tomato sauce

1 (28 oz) caned diced tomatoes

Mix tomato paste and hot water in a large bowl until smooth. Stir in spices. Add tomato sauce and diced tomatoes. Mix well. Do not cook. Either use in recipes or freezer, in 1 cup increments, for later use. If you want to use this for spaghetti (rather than in another recipe), simmer for 20 minutes over medium low. You can add 1 pound of meat per 8 cups of sauce for a meat sauce version.

Makes 10 cups.