I got fresh oregano, basil, thyme and garlic and I know these are no problem...A little oregano and a decent amount of minced garlic are almost a must. Oregano is very powerful, and bitter if overused - A little goes a long way. I don't know about thyme. I've never tried it. Like oregano, thyme is very powerful and I wouldn't want to end up with a sauce that tastes like it was made in a chemical lab. Some Basil is good.I also like using some ripe and/or salad olives. I often add a couple of finely chopped jalapeño peppers along with the bell peppers for (a bit of) heat, depending on whom I'm making the sauce for. Adding meat is probably not a good idea for storing, but I would definitely add some browned hamburger and ground pork with 20% fat before serving. The ground pork adds a lot of flavor. Some people don't care for mushrooms. I do. If you like them, I'd probably add them to the meat while it's browning along with some chopped sweet vidalia onions. I also like to add a dry wine - Merlot or Cabernet Sauvignon. I usually add sugar and butter at the end, to taste - Sugar can correct overuse of oregano, to a degree, and butter tends to mellow the overall sauce somewhat.
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