|Canned italian tomatoes||35 Ounce (1 can)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||6 Ounce (1 can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
1 In an electric blender, puree undrained Italian tomatoes.
2 In a large saucepan, heat oil.
3 Saute onion and garlic until golden-brown for about 5 minutes.
4 Add in the pureed tomato, tomato paste, 1 1/2 cups water, the parsley, salt, sugar, oregano, basil and pepper; mix well.
5 Bring to a boil.
6 Lower the heat and simmer, covered for 1 hour, stirring occasionally.
7 Cook, uncovered, for another 30 minutes stirring occasionally.
8 Serve as desired.