2 tbsp. olive oil
2 garlic cloves minced
1 sm. onion chopped
1 (16 oz.) can tomatoes
1 (16 oz.) can tomato paste
1 tbsp. sugar
2 tsp. basil
1 1/2 tsp. salt

In 2 quart saucepan over medium heat, in oil, cook garlic and onion until tender, 5 minutes. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover and cook 20 minutes or until thickened, stirring occasionally. Makes 3 cups.