2 tbsp. olive oil
2 garlic cloves, minced
1 (28 oz.) can tomato puree
1 tbsp. sugar
1 tbsp. minced fresh parsley
1 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper

In 3 quart saucepan, heat olive oil and saute garlic until golden brown. Add remaining ingredients and simmer for 15 minutes, partially covered to prevent splattering. May be refrigerated 2 weeks or frozen up to 6 months. Makes 3 cups.