2 tbsp. olive oil (or other vegetable oil)
1 clove garlic, minced
1 lg. can tomatoes (28 oz.)
1 (6 oz.) can tomato paste
1/2 c. water
1 tsp. oregano
2 tbsp. chopped fresh parsley (or 1 tbsp. dried)

Saute garlic in oil. Add canned tomatoes, quartered. Stir tomato paste into water, and add to pan. Stir in oregano and parsley. Simmer uncovered for 20 minutes or more to develop the flavor. Stir occasionally. Makes about 4 cups.

VARIATION:

To convert to a sauce for Mexican dishes, add 1/2 to 1 teaspoon cumin, and 1 teaspoon chili powder (or small can chopped chiles).