Basic Red Sauce: Large Batch

From "Fix, Freeze Feast" by Kati Neville and Lindsay Tkacsik

Makes about 40 cups, or 10 quarts, or 2 1/2 gallons

1 (111-ounce) can tomato paste, halved, or 4 (12-ounce) cans
8 cups hot water
1/2 cup dried parsley
1/2 cup minced onion
1/4 cup minced garlic (about 36 cloves)
1/4 cup sugar
2 tablespoons salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 (106-ounce) can tomato sauce, or 4 (28-ounce) cans
1 (102-ounce) can diced tomatoes, or 4 (28-ounce) cans [NOTE: I used crushed tomatoes instead.]
several 1-gallon freezer bags

1. Mix tomato paste and hot water in a large stockpot until smooth. Stir in parsley, onion, garlic, sugar, salt, basil, oregano and thyme.
2. Add tomato sauce and diced tomatoes; mix well. Do not cook.
3. Measure sauce into appropriate portions for immediate use. Divide remaining sauce evenly among 1-gallon freezer bags for later use.
4. Seal and label each bag with the amount of sauce inside. Freeze.

TO ENJOY
1. Completely thaw one bag in the refrigerator.
2. Use in a recipe calling for tomato sauce, or simmer in a saucepan over medium-low heat for 20 minutes and pour over your favorite pasta.
3. To use in a meat sauce, brown and drain 1 pound lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.