Ingredients:
2 tablespoons olive oil
1-2 pound can crushed tomatoes
3 /4 teaspoon dried oregano
1 /4 teaspoon dried basil
1 /4 teaspoon thyme
1 /2 teaspoon salt
1 /8 teaspoon pepper

How to make this recipe:
Warm olive oil in large skillet over medium heat. Add crushed tomatoes and remaining ingredients, cooking over medium-low heat. Cook for 40-50 minutes until the sauce is thick. Allow to cool before using as topping or storing.

(I usually double or triple the quantity and freeze in single batches.)

Recipe from: Betsy Gartrell-Judd