This is a sauce I adapted from Rachel Ray's Tomato-Basil Sauce recipe and the Spaghetti Sauce recipe from Better Homes and Gardens New Cookbook. To save time and money, I've started making this using the large cans of tomatoes from the local warehouse club (105 oz, I believe). I just multiply the following recipe by 7. This results in 20+ 3-cup containers in my freezer. It's a basic tomato sauce that I add to depending on what is available, what's on sale, or whatever I feel like adding.
1 onion, chopped
3 cloves garlic, chopped
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (15 oz)
1 cup broth
1 can tomato paste (6 oz)
2 teaspoons dried basil (or to taste)
2 teaspoons dried oregano (or to taste)
1 teaspoon dried thyme (or to taste)
2 bay leaves
Saute onion and garlic. Add remaining ingredients and simmer at least 20 minutes. Serve over pasta.