1 tbsp. olive oil or salad oil
1 1/2 c. finely chopped onions
1 clove crushed garlic
1 can Italian tomatoes (29 oz.)
1 can tomato sauce (15 oz.)
1 can tomato paste (6 oz.)
2 tbsp. chopped fresh parsley
1-2 tsp. salt
1 tbsp. sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 tsp. onion salt
1 - 1 1/2 c. water

In hot oil, saute onion and garlic for five minutes or until clear. Mix in rest of ingredients, mashing tomatoes with a potato masher. Bring to a boil. Then simmer for 1 hour over low heat. If made in a crock pot you won't have to watch so carefully.

NOTE: For a less chunky sauce, substitute crushed tomatoes for whole tomatoes. Use more water for thinner sauce, or less water for thicker sauce that could be used on pizza.