I found this recipe for arribiata sauce over at Epicurean.com and decided it looked easy enough to try.


Making homemade tomato sauces seems like such a daunting task that I've never even attempted it before.  This sauce calls for canned tomatoes and some fresh spices, so it seemed like something I could handle. 
The first step is to chop the parsley and crush the garlic. 
Heat up the olive oil in a large saucepan over a med-low heat.  Once hot, cook the parsley and garlic in it for about five minutes, stirring frequently.
Stir in the chopped onions and mix this several times during ten minutes over this heat. 
Next you'll want to dump in the  oregano, red pepper flakess, basil, salt and pepper.
Then put in the tomato paste.  Stir this mixture constantly for about two minutes. 
Break up the tomatoes as you stir them into the saucepan and mix in both cans of tomatoes and the juice they come in. 
Let this simmer, still over the medium-low heat for about 45 minutes uncovered. 
Stir the sauce frequently and don't over cook it, or the tomatoes will become kind of bitter. 
This makes a pretty large batch of sauce, so you'll have enough for a few different meals.  You can separate this into one quart containers and freeze it until you're read to use each batch. 
Dump the frozen sauce into a pan and stir in some cooked pasta for a quick and easy meal down the line. 

Ingredients:
1/4 cup packed fresh parsley
1/4 cup olive oil
4 crushed garlic cloves
4 onions, coarsley chopped
5 1/2 oz. can tomato paste
2 tsp. dried basil
1 tsp. oregano
1/4 tsp salt
1/4 tsp. freshly ground pepper
1/2 tsp. crushed red pepper flakes
2 - 28 oz cans whole tomatoes w/ sauce