3 cloves garlic, minced (or garlic powder, to taste
2 tbsp. olive or vegetable oil
1 (29 oz.) can crushed tomatoes
1 (16 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste, mixed with 1 1/2 cups water
1 tbsp. dried basil
1/2 tsp. salt
1/8 tsp. dried red pepper flakes
1/8 tsp. ground black pepper
grated Parmesan or Romano cheese, to taste, if desired

Heat oil in large saucepan or Dutch oven, over medium heat. Add garlic, if using fresh garlic. Cook about 10 seconds, taking care not to burn garlic (if using garlic powder, add after tomatoes). Add crushed tomatoes and tomato paste/water mixture.

Drain juice from stewed tomatoes into the pan, then, using your hands, crush the stewed tomato pieces, taking care to remove any cores. Add to sauce. Add dried basil, red pepper flakes, black pepper, and salt, stirring to combine ingredients. Bring to low simmer, and cook, covered, stirring occasionally, for 30 minutes.

Check for salt, then serve over cooked pasta. If desired, may add cooked meatballs or cooked Italian sausage, after bringing sauce to simmer.

Because of the stewed tomatoes, you won't need to add green pepper or onions to the sauce. If you like your sauce sweeter, add a little sugar, but there is sugar in stewed tomatoes, so you may not need any, depending on the sweetness of the tomatoes.

I add grated Parmesan or Romano cheese at the table, but if you want cheese IN the sauce, add it right before dishing it up (it will change the flavor of the sauce, though).

Submitted by: CG