VIOLET AND CHARLENE’S MEATBALLS

2 (16-ounce) cans tomato sauce

2 (16-ounce) cans diced tomatoes in water

2½ tablespoons oregano

1½ tablespoons rosemary

1½ tablespoons basil

1 tablespoon onion powder

Several pinches thyme

¹⁄₃ cup extra virgin olive oil

6 cloves pressed garlic

½ tablespoon ground black pepper

1 bag frozen Italian meatballs, fully cooked

Mix all the ingredients except the meatballs in a large pot and heat to a boil. Reduce the heat and let simmer for three and a half hours, stirring occasionally. Add the meatballs and cook at medium heat for another half hour until the meatballs are hot.