The Coulter Kitchen

1/3 cup salad oil

1-1/2 cups onions, finely chopped

1 can (35oz) plum tomatoes, undrained

2 tablespoons chopped parsley

1/2 teaspoon sugar

1 teaspoon ( heaping) dried basil

1 clove garlic, crushed

6 oz can tomato paste

1/2 tablespoon salt

1 teaspoon dried oregano

1/4 teaspoon pepper

in a 5-quart dutch oven, add oil and heat. Once oil is hot, add chopped onion and crushed garlic, saute for 5 minutes. Add remaining ingredients & 1 cup of water. Mash tomatoes with a fork or masher. Bring to a boil and then reduce heat and let simmer for 1 hour covered. Stir occasionally.

Serve on your favourite pasta.