1/4 c. olive or salad oil
3 med. onions, sliced thinly
2 lg. cloves garlic, finely chopped
4 (28 oz.) cans tomatoes or 3 1/2 qt. fresh
3 (12 oz.) cans tomato paste
3 tbsp. brown sugar
1 tbsp. dried oregano leaves
4 tsp. salt
2 tsp. dried basil leaves
1 tsp. pepper

In large heavy kettle over medium heat, add oil, cook onions and garlic, stirring occasionally. Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt, basil, and pepper; turn heat to high, heating to boiling. Reduce heat to medium-low, partially cover kettle and cook for 2 hours, stirring occasionally. Serve over cooked spaghetti or as sauce for pizza, lasagna. The sauce freezes real well.