(3.1 kilo) can Italian peeled tomatoes in tomato juice
ml. (3.38 fl. oz. olive oil)
small bunch fresh basil
tbsp. minced garlic
Heat olive oil in pot and add onion and garlic. Stir regularly for about 3-4 minutes. Liquefy tomatoes with blender and add to pot. Add salt and cook over low temperature for 45 minutes or until desired thickness, stirring regularly. Add sugar and chopped basil 10 minutes before sauce is ready.