1 tbsp. olive oil
1 sm. onion, finely chopped
2-3 finely chopped garlic cloves
14 1/2 oz. can whole tomatoes, with juices
6 oz. can tomato paste
1 tsp. salt
1 tbsp. sugar
2 tsp. basil flakes

Saute onions and garlic in the olive oil over medium heat until translucent, but not brown.

Crush the tomatoes. Add tomatoes and their juices and the remaining ingredients to the sauteed onions and garlic. Cover and cook, to preferred thickness. Serve over any pasta. This sauce is especially good over a cheese manicotti.