2 large cans whole Italian tomatoes
1 large can tomato puree
1/4 cup good quality virgin olive oil
1 garlic bulb. (about 20 cloves)

Heat oil in large pot. Peel and slice garlic and add to oil. Immediately add tomatoes and tomato puree. Do not brown the garlic! Stir once. Cover and simmer sauce for at least 3 hours, stirring occasionally. The sauce will turn from a bright red to more of an orange color when it is done. Serve over pasta with grated peccerino romano cheese.