This recipe is adapted from one found in Giada De Laurentiis' cookbook, Everyday Italian. I made it on New Year's Eve just before Don got sick. He didn't get sick from eating it, I assure you.
2 28-ounce cans crushed tomatoes in puree
1/2 t. dried basil
1/4 c. Extra Virgin Olive Oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
2 t. sugar
Salt and pepper to taste
Heat oil in a heavy saucepan over medium heat. Add onion and garlic. Saute until very tender, about 12 minutes, being careful not to burn. Stir in tomatoes, basil, oregano and sugar. Bring to a simmer over medium-high heat. Decrease heat to medium and continue simmering until the sauce thickens slightly, about 15 minutes. Season with salt and pepper to taste.