2 tbsp. olive oil
1/2 c. finely chopped onions
2 c. whole tomatoes, coarsely chopped but not drained
3 tbsp. tomato paste
1 tbsp. finely cut fresh basil or 1 tsp. dried
1 tsp. sugar
1/2 tsp. salt
Freshly ground pepper

Using a 2 to 3 quart enameled or stainless-steel saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and a few grindings of pepper.

Reduce the heat to very low and simmer for about 1 to 1 1/2 hours. Stir occasionally. Either press the sauce through a fine sieve or put in a blender. Serve with favorite pasta. Serves 4.