• 8 garlic cloves

• (2) 28-oz. cans whole, peeled tomatoes

• 1 med. yellow onion

• t one-quarter teaspoon cracked red pepper

• olive oil

• 2 teaspoon sugar

• one-half bunch Italian flat-leaf parsley

• salt and black pepper

• one-half bunch fresh basil

Coarsely chop garlic and onion. Remember, the finer the chop the more powerful the flavor. In a large skillet, lightly brown garlic and onion in olive oil. Remove stems from parsley and basil and chop coarsely. Add to skillet. Squeeze in tomatoes with juice. Add red pepper. Add sugar to balance tomato acid. Salt and pepper to taste. Bring to boil, then reduce heat to medium and simmer until sauce is thick, approximately 20-30 minutes.