1 clove garlic, cut into halves
2 tbsp. olive oil
2 (16 oz.) cans whole tomatoes
1 med. onion, chopped (about 1/2 c.)
1 tbsp. butter
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dried basil leaves
1/4 tsp. dried rosemary leaves
Dash of pepper
16 oz. uncooked spaghetti
Grated Parmesan or Romano cheese

Cook and stir garlic in oil in 3-quart saucepan over low heat until garlic is brown; discard garlic. Stir in tomatoes (with liquid), onion, butter, salt, sugar, basil, rosemary and pepper. Break up tomatoes with fork.

Heat to boiling; reduce heat. Simmer uncovered, stirring frequently, until sauce thickens, 40-50 minutes. (If smoother sauce is desired, place in blender container. Cover and blend on low speed 15 seconds.) Cook spaghetti as directed. Serve sauce over hot spaghetti; sprinkle with cheese.