Modified from Fix, Freeze and Feast
4 (12 oz) cans tomato paste (or half of an 111 oz can...you'll have to freeze the other half)
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic
1/4 cup sugar
2 tbsp salt
2 tsp dried basil
2 tsp dried oregano
2 tsp dried thyme
1 (106 oz) can tomato sauce
1 (102 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 40 cups (10 quarts).