Easy Homemade Marinara Sauce and Menu Plan

A couple months ago, I started making this recipe, and I use it often.  I make a big batch while I'm making pizza or another dish and freeze aprt of it in 1 1/2 portions so I can pull it out other nights.  After some experimenting, I decided I like the crushed tomatoes best because the sauce has more texture and flavor.  Its great as a pasta sauce, pizza sauce, and I even used it last week when I made sausage and pepper sandwiches.  A couple weeks ago, I boiled some pasta, added some panchetta, and voila!  a delicious, easy dinner.

2 large cans crushed tomatoes
4-6 large fresh basil leaves, chopped
4-6 cloves garlic, crushed
2 tbsp. fresh oregano leaves, chopped
1 tbsp crushed red pepper
1 tbsp fresh rosemary

Put tomatoes in large saucepan.  Cook on medium heat.  Add seasonings.  Simmer, uncovered for 20 minutes.  I find it doesn't need salt, but I often add a little bit of black pepper at the end.

Dinners:
Sunday: Pasta with steak, onions and spinach
Monday: Crunchy Garlic Chicken, Buttermilk Biscuits, caesar salad
Tuesday: Quinoa Pasta Taco Salad
Wednesday: Leftovers
Thursday: I have Open House for work, so I'm eating there.  The boys are on their own!
Friday: Homemade Pizza with homemade sauce

Lunches:
Wraps with deli meat (ham and buffalo chicken this week)
sandwiches
leftovers

Breakfast:
waffles with peanut butter
cereal
homemade granola
yogurt
oatmeal

Snacks and treats:
fruit and yogurt popsicles (homemade)
celery and carrot sticks with hummus
cheese and crackers

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?