Italian Tomato Sauce

There is just nothing like having a well-stocked freezer or pantry, and this sauce is one that's easy to prepare and will save your day when you simply run out of time. Just cook spaghetti while you thaw and heat the sauce in the microwave, and toast your bread in the oven. Dinner can be on the table in about 1/2 an hour, and it'll taste like you've been cooking all day.

Add meat if you like, but if you have a good green salad and some crusty garlic toast, they won't miss the meat.

Ingredients:

• 2 (15 oz.) cans stewed tomatoes pureed
• 4 (8 oz.) can tomato sauce
• 2 cups water
• 2 (6 oz.) cans tomato paste
• 2 Tbsp. dried minced onion
• 1 Tbsp. dried parsley flakes
• 1 Tbsp. salt
• 2 Tbsp. corn starch
• 4 tsp. dried green pepper flakes
• 1 tsp. instant minced garlic
• 1 Tbsp. sugar
• 1 1/2 tsp. Italian seasoning

Directions:

Mix corn starch with water until there are no lumps. Combine all ingredients in a large pot or Dutch oven. Bring to a boil, stir, cover, reduce heat and simmer gently for 30 minutes, stirring every 5 minutes or so.

Remove from burner and allow to cool.

Ladle into 6-7 (2-cup) plastic containers, leaving 1/2 inch space at the top of each. Seal with tight-fitting lids and label. Freeze. Makes about 6 pints of Italian Cooking Sauce Mix.

Use as needed just as you would Classico (or other) Spaghetti Sauce. Taste and adjust seasonings when you are using sauce.

Note: It's OK to use different can sizes as long as you keep close to the amounts in oz.

Source: We made this in my high-school Home Economics class back in the early 50's. It's saved my reputation as a good cook more than once.

By Julia from Boca Raton, FL