• 16 ounce can of whole peeled tomatoes, preferably San Marzano
• 2 Tbs. olive oil
• 4 medium garlic cloves, minced
• 1 medium onion cut into 1/4 dice
• 1/2 tsp. dried oregano
• 2 bay leaves
• pinch of sugar
• salt and pepper to taste

Drain tomatoes, reserving their liquid.  Cut tomatoes into small dice.  Set aside.  Heat oil in a saucepan over medium heat.  Add garlic and cook for 2 minutes.  Add onion and cook 3 minutes.  Add the reserved tomato juices, tomatoes, oregano, bay leaves, sugar, and salt and pepper.  Reduce to low heat and simmer 30 minutes.

2 Servings.