Adapted from The Big Book of Potluck by Maryana Vollstedt
I usually use this in spaghetti and other pasta dishes, but it’s also a good base for tomato soup.
- 4 cups plain tomato sauce (I combine 2 cups tomato paste and 2 cups water)
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. salt
- ground pepper
In a small saucepan over medium heat, combine all ingredients. Simmer, uncovered, stirring occasionally, until flavors are well-blended, about 5 to 10 minutes.
This can easily be doubled, tripled, or quadrupled and frozen for later. And depending on the recipe, I often add chopped veggies I have on hand.