1 tbsp. corn oil
1/4 c. diced onion
1 tbsp. minced garlic
28 oz. can whole tomatoes in juice coarsely crushed with a knife or fork
2 tbsp. tomato paste
1 tsp. dried oregano
1/2 dried basil
1 tsp. sugar
1/4 tsp. fresh black pepper

In a 2 quart saucepan, heat corn oil. Add onion and garlic, saute until soft and transparent. Add crushed tomatoes in their juice, tomato paste, oregano, basil, sugar and pepper. Bring to a boil, reduce the heat and simmer, stirring occasionally, for 30 minutes. Makes about 2 2/3 cups of sauce.