Basic Red Sauce

I never thought red sauce could be so easy to make.  I decided to take on the challenge of red sauce when two recipes I was making called for red sauce.  Little did I know, if it was this easy I would have been making this a long time ago.

Ingredients:
1 (12oz) can tomato paste
2 cups hot water
2 tbsp dried parsley
2 tbsp minced onion
1 tbsp minced garlic (about 9 cloves)
1 tbsp sugar
2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 (28 oz) can tomato sauce
1 (28 oz) can diced tomatoes

Directions:
Mix tomato paste and hot water in a large bowl until smooth.  Stir in parsley, onion, garlic, sugar, salt, basil, oregano, and thyme.
Add tomato sauce and diced tomatoes; mix well.  Do not cook.
Measure sauce into appropriate portions for immediate use.  Divide remaining sauce evenly among 1-quart freezer bags for later use.

To use sauce:
completely thaw one bag in the refrigerator.
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.

To us in a meat sauce, brown and drain 1 lbs lean ground beef for every 8 cups of sauce; add cooked beef to sauce and gently reheat.