One large can (29 oz) tomato puree
One small can (6 oz) tomato paste
One large onion
One clove of garlic (The original recipe didn't have garlic. I think they were holding out on me.)
One tsp sugar
One tbs basil
One tbs oregano (optional)
1. In a large pot, empty the large can of tomaro puree.
2. Add three-quarters to one full can of water. Stir.
3. Throw in salt and sugar.
4. If you're using fresh basil, chop and throw into pot. For dried basil, just throw in. This is where you'd add the oregano, if you use it.
6. In a large skillet, heat olive oil.
7. Dice the onion and throw into the olive oil.
8. Dice the garlic clove and throw into the olive oil.
9. Cook until onion is clear and softish.
10. Start adding the tomato paste a clump at a time. Have 6 oz of water handy. Throw in the paste, add a relatively equal amount of water. Stir until the paste is dissolved.
11. Keep adding the paste and the water and let cook until the mixture is steaming.
12. Add this mixture to the puree mixture.
13. Stir and cover.
14. Cook for about thirty minutes. Then uncover slightly so that the sauce can thicken. Cook at least 30 to 40 minutes, stirring occasionally.
Like I said. Simple. Not fancy. I hope you enjoy.