Kimmy's Red Sauce

Kimmy's Red Sauce
Makes About 3 Quarts

2 Large (28oz) Cans Hunts Tomato Sauce
2 Cans (15oz) Hunts Fire Roasted Diced Tomatoes
1 1/2 Small (6oz) cans of Hunts Tomato Paste
5 Cloves of Garlic Chopped
1 whole small or 1/2 large Spanish Onion Chopped
Extra Virgin Olive Oil
Dried Herbs: Parsley, Oregano, Basil, Thyme, 1 or 2 Bay Leaves
Red Pepper Flakes
1 tbs sugar
Salt and Pepper
Fresh Herbs if available
1/4 Cup Parmesan Cheese

Heat large pot over medium heat. Add olive oil to coat bottom of pan and add chopped onions. Cook until transparent, about 5 minutes. Do not burn. Add Garlic and cook for another few minutes. Add 2 shakes of red pepper flakes, fire roasted tomatoes, and paste. Stir and cook for 5 minutes until combined. Add herbs: 1 tbs of parsley, oregano, basil; 1 teaspoon of thyme, and bay leaves. Pour in the cans of tomato sauce and stir. Add freshly cracked black pepper. Taste before adding salt. To balance acid taste, add a little sugar. If you have fresh herbs add some chopped for color and fresh taste. Cover and cook on low heat for at least 30 minutes, stirring occasionally. Stir in Parmesan cheese at the end.

This will last about a week in the refrigerator. I suggest saving some in freezer safe quart containers for later use.

Tip: for low salt, you can buy the 'no salt added' cans of tomato sauce and omit the Parmesan cheese.