2 lb. ripe plum tomatoes
8 oz. uncooked linguine
1 med. onion, sliced
2 tbsp. olive or vegetable oil
1 tbsp. fresh basil or 1 tsp. dried basil
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. cracked black pepper
Basil sprig (optional)

Fill large saucepan 3/4 full with water; bring to a boil. Using sharp knife, make an "X" on bottom of each tomatoes.

In batches, immerse tomatoes in boiling water 30 seconds; remove with slotted spoon. Peel and discard skin. Cut each tomato into quarters; discard seeds. Coarsely chop tomatoes. Prepare pasta according to package directions.

Meanwhile, in medium skillet, saute onion in oil until soft, about 3 minutes. Add tomatoes, basil, sugar, salt and pepper to skillet. Bring to a boil; simmer 10 minutes to blend flavors. Drain pasta; place on serving platter. Spoon tomato sauce on pasta. Garnish with basil sprig. Makes 4 servings.