1/4 c. oil
1/2 c. sliced onion or 3 garlic buds
1 (16 oz.) can chopped tomatoes
Parsley
Salt
Pepper

S aute onion and garlic in oil, add crushed tomatoes, salt and pepper and parsley. Cook until tomatoes are done (approximately 25 minutes). Cook slow and stir often so tomatoes do not stick.

Another variation: Into sauce (above) add 1 (19 ounce) Progesso Cannellini white kidney beans. Cook 15 minutes longer. In meantime, in boiling water, cook until tender, but crisp, about 2/3 cup sliced celery. When done, drain and mix with the beans and tomato sauce.

Another variation: Instead of beans, add a can of peas with liquid and continue to cook for 15 minutes. To this, add 1/2 pound small shells and now you have Pasta con Pesillio.

Another variation: Prepare sauce in skillet, using 2 large onions (sliced) and all other ingredients in Basic Tomatoe Sauce. When sauce is cooked, add 2-3 fish fillets. Spoon sauce over fish. Place a lid on the pan and saute and steam until fish is cooked.