2 tbsp. olive oil
2 lg. minced garlic cloves
1/2 c. chopped onion
1 tsp. dried basil
1 tsp. dried parsley flakes
1/2 tsp. black pepper
1/2 tsp. dried oregano
1 tsp. salt
1 (28 oz.) can crushed tomatoes
1 (29 oz.) can tomato puree

Heat olive oil over medium-low heat in a 3 quart saucepan. Add garlic. Stir and cook until golden brown. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomato products. Bring to a boil at medium-high heat, then reduce to low, cover loosely and simmer 30 minutes, stirring occasionally. Yield: 6 cups.

May add 1/2 to 1 pound browned ground beef or any other sauteed vegetables preferred.