One of my staple batch cooking recipes happens to be my homemade tomato sauce. It's the absolute simplest recipe, with just 4 ingredients, and I'm certain to make enough to freeze so it's always on hand. The finished product can be converted into multiple sauces and soups. When serving it over pasta I typically only add crushed red pepper. When making an eggplant parmesan I've been known to also include some Italian seasoning to transform it into a sauce with more depth. 

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