1 (35 oz.) can imported Italian whole tomatoes
4 cloves fresh garlic, minced
1/2 flat chopped parsley
1 tbsp. dried basil or 1/2 c. fresh chopped
1/4 tsp. red pepper flakes
1/2 c. olive oil
1/2 c. chopped onion

Heat oil; add garlic, cooked until garlic turns almond color - do not burn. Add onions, basil, parsley, pepper flakes. Stir and cook for 1 minute. Add tomatoes and liquid. Break up tomatoes with fork. Cook over medium heat for 1 hour. Add more parsley just before serving. This is a basic marinara sauce.

For variations add: 1 lb. fresh cleaned mussels, steamed 1 lb. chopped clams for Italian clam sauce or 1 c. sliced pepperoni for Sausage sauce.