1/4 cup extra-virgin olive oil
4 cloves garlic, lightly bruised
4 cans (28 oz. each) plum tomatoes, drained and coarsely chopped
1/2 cup dry red wine
1/2 cup coarsely chopped parsley
1/2 cup basil leaves, torn in half
2 tsp. dried oregano
Salt and freshly ground black pepper to taste
Pinch of sugar

Heat the oil in a large heavy pot over medium-low heat. Add garlic and cook until it colors slightly but does not burn, 3 to 4 minutes. Watch the garlic carefully as it cooks, to be sure it does not burn. Once garlic starts to color, it cooks very fast. Remove from heat and carefully stir in the tomatoes and wine. Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes. Serve immediately or cool and store, covered, in the refrigerator for up to 2 days or freeze the sauce for later use.

Yield: 7 cups.