STICK-TO-THE-PASTA SAUCE 1 large can tomato puree 1 large can crushed tomatoes 1 large can tomato paste 2 tsps. garlic powder 2 tbsps. Italian seasoning salt and pepper to taste water In a large dutch oven or sauce pot, combine the tomatoes, tomato paste, garlic powder and Italian seasoning.Stir well. Add salt and pepper to taste. Add water, a little at a time, to thin the sauce down slightly-sauce will thicken as it cooks. Simmer, covered, over a very low flame for 1 to 2 hours, stirring often. Serve over cooked pasta. If you wish you can add chopped peppers, ground beef or sausage, red pepper flakes, chopped onions, mushrooms, or anything else you like to this sauce to jazz it up. LIGHT CHUNKY MARINARA SAUCE 2 large cans diced tomatoes with juice. 1 large can tomato paste. 2 cloves fresh garlic, minced. 1 cup fresh onion, minced. 2 tbsp. Italian seasoning. salt and pepper to taste. Combine all ingredients in a large sauce pot, mix well. Simmer over a low flame for about an hour, stirring occasionally. Watch to make sure the tomatoes do not cook down...you want to keep the diced pieces intact so that you have a chunky sauce. Serve over cooked pasta, or as a garnish for meatloaf, fish or chicken.