1 28 oz. can of crushed tomatoes
2 tbs. dried basil
1 tsp. dried oregano
1 tsp. dried tyme
1 tsp. salt
1 tsp. sugar
1/2 tsp. black pepper
2-3 cloves minced garlic
1 tsp. granulated garlic
1 cup chicken stock
1/4 cup extra virgin olive oil
Saute minced garlic in olive oil for 2-3 minutes. Add rest of ingredients to pot and mix well, simmering for 20-30 minutes. I always fix 4 times this much and refirgerate the unused sauce. Just remember to double, triple or quadruple the ingredients if the sauce is doubled, tripled or quadrupled. This sauce is great for spaghetti, lasagna, pizza, parmagiana, etc.