4 pounds (2 1/2 quarts) tomatoes sliced in large chunks, I leave the peel on, preferably Roma
2 medium onions chopped
4 cloves garlic, chopped
1/8 to 1/4 cup fresh basil, chopped
1/4 cup olive oil (I used garlic flavored olive oil)
2 teaspoons salt
4 sprigs parsley, chopped
1 tablespoons sugar
Heat olive oil over medium heat in a soup pot. Add onion, basil, garlic and salt. Saute until onion is tender, approximately 5 minutes. Add tomatoes, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 1 hour, stirring often. Pour into food processor and process until smooth. Taste and adjust seasonings as desired, put back on stove and simmer 1-3 more hours, until desired thickness. Serve over cooked spaghetti or freeze in meal sized portions. This makes about 5 to 6 cups.