3 cans tomatoes, crushed
3 tsp. garlic, minced
1 tbsp. parsley
2 tsp. oregano
2 tbsp. olive oil
1 onion, chopped
1 tsp. basil
salt and pepper to taste

Heat oil over medium heat and cook onion until translucent. Add garlic, oregano, basil and tomatoes; heat until simmering. Add salt and pepper; simmer until mixture reaches sauce consistency. Remove from heat and add parsley. Serve, refrigerate for up to a week or freeze until needed. A can of tomato paste can be added if you don't want to cook as long and want the sauce thicker.