1/4 c. oil
1 c. onion, finely chopped
2 cloves garlic, crushed
1 can (2 lbs.) tomatoes
1 can tomato paste (6 oz.)
2 sprigs parsley, chopped
1 tsp. salt
2 tsp. sugar
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper

Saute onion and garlic in oil. Puree tomatoes. Add remaining ingredients. Cook for 1 hour covered and for 30 minutes uncovered. Makes 4 1/2 cups. Will freeze.