Tomato Sauce

24 ounces Contadina tomato paste w Italian seasonings
14.5 ounces whole San Marzano plum tomatoes (partly drained)
30 ounces of Contadina tomato sauce w Italian seasonings
10 ounces of low sodium vegetable broth

cupped hand (about 1.5 teaspoons of each) of dried
Garlic Power

Salt 1/2 teaspoons or to taste
Pepper 1/2 teaspoons or to taste

Pour San Marzano plum tomatoes into pot and mash with a potato masher. Add the paste, sauce, vegetable broth and spices. Simmer the sauce for two hours or more to meld all of teh ingredients together. Freeze in individual quantities blow for later use.

Use 24 ounces for 1 pound of ziti/baked mostacholi.
Use 12 ounces for 1/2 pound of angel hair pasta.