Sometimes using store bought sauce is a great time saver. But when I do have time, I love to make batches of my own marinara sauce and keep it in the freezer for up to 6 months. You can use this sauce in many different ways.I start off with the main ingredients to make this sauce and build on it when I use this sauce for my pastas, as a dip, with my chicken parmesan, and for other casserole type dishes.  This recipe yields about 4 cups.

Ingredients:

• 28 oz can of crushed San Marzano or good quality brand tomatoes
• Olive oil
• 1 medium onion chopped (about a cup)
• 4 cloves of minced garlic
• salt and pepper to taste
• Pinch or more of chili flakes (depending on your spice level)
• * 1 1/2 tsp dried oregano **OR:
  • * 3/4 tsp of dried oregano
  • * 3/4 tsp of dried thyme
• 1/2 tsp of sugar
• Bay leaf
• 1/2 bunch of fresh basil
• *Optional – Fresh Italian Parsley for Garnish

1. Heat up oil and saute onions with garlic. Season with salt and pepper.
2. When onions have softened, add your chili flakes.
3. Add the crushed tomatoes and season with salt and pepper.
4. Add the dried oregano, sugar, bay leaf, and basil.
5. Bring to boil and lower heat to low.
6. Cover and simmer for an hour or more.
7. Freeze sauce in air tight containers for up to 6 months.
8. Optional * Garnish with fresh italian parsley.