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Garden Marinara Sauce

1/4 cup olive oil

3 large onions, coarsely chopped

3 or 4 garlic cloves, minced or pressed

6 pounds ripe tomatoes, peeled and chopped; or 4 (28-ounce) cans tomatoes, drained and chopped

1 cup lightly packed fresh basil leaves, chopped

1/2 to 1 tablespoon sugar

Salt and freshly ground pepper to taste

1. Heat oil in a wide frying pan over medium heat. Add onions and garlic; cook, stirring often, until onions are golden brown, about 20 minutes.
2. Add tomatoes and basil. Cook over medium heat, uncovered, stirring occasionally to prevent sticking, until sauce is reduced to about 2 quarts, about 45 to 60 minutes.
3. Add sugar and season to taste with salt and pepper. If made ahead, let cool; then cover and refrigerate for up to 1 week or freeze for up to 6 months. Reheat to boiling before serving.

Makes about 2 quarts.