Original Recipe

2 (14-1/2 to 16 oz) cans stewed tomatoes, pureed
4 (8 oz) OR 2 (16 oz) cans tomato sauce
2 c. water
2 (6 oz) OR 1 (12 oz) cans tomato paste
2 Tbs. instant minced onion
2 Tbs. parsley flakes
tsp. salt
Tbs. cornstarch
Tbs. green pepper flakes
1/2 top. instant minced garlic
( tsp. Sugar
-\11 tsp. Italian Seasoning

"Legalized" Version

2 (14-1/2 to 16 02.) cans no-salt added tomatoes, pureed
4 (8 oz) or 2 (16 oz) No Salt added tomato sauce
2 c. water
2 (6 oz) or 1 (12 oz) cans no salt added tomato paste
2 med. onions, chopped finely
2 Tbs. Parsley flakes OR 1/2 c. chopped fresh
omit
2 Tbs. cornstarch
1 fresh green pepper, finely chopped
2 cloves garlic, finely chopped
3 tsp. sugar
1-1/2 tsp. Italian Seasoning

Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool. Pour into
six I-pint freezer containers, leaving 1/2 inch space at top. Seal and label, then freeze. (This is another one where I
remove the frozen "blocks" and put them into a labeled zip-lock bag so that I can reuse the Tupperware.)

This is a basic Marinara sauce, that can be used "as-is" over any cooked pasta, in Lasagna or other Italian dishes, or
for "Assemble Your Own Pasta Casserole"

ASSEMBLE YOUR OWN PASTA CASSEROLE (This is a good option when you have picky eaters, because
everyone gets their own favorite, also a good way to use up leftovers)

Cooked pasta of your choice
Warm Marinara Sauce
Cooked chicken, browned hamburger, etc.
Assorted raw veggies like shoe-string carrots or zucchini, sliced mushrooms or olives, etc.
Assorted cooked (warm) veggies like green beans, peas, etc.
Parmesan or non-fat Parmesan or Italian "Sprinkle Cheese"
Each person assembles their own combination of pasta, veggies either raw or cooked, meat if desired, top with
Marinara sauce and sprinkled with cheese, then run under the broiler until the cheese melts. Each person then has
their own unique "favorite" casserole.

Commentary from the guy who doesn't cook