This is my all-purpose tomato sauce.  I always make it in batches and store in the freezer.  I only use and strongly recommend Pomi tomatoes for any tomato-based sauce as they only tomato, there are no additives, including salt.  They are available in sterile boxes from most supermarkets.  It is important that this sauce not be over-cooked or it will become acidic.

Makes about 5 quarts

¼ cup olive oil

Sliced or chopped garlic to taste (I use at least 1 head)

3 boxes Pomi strained tomatoes

3 boxes Pomi chopped tomatoes

About ¼ cup fresh basil leaves or 1½ teaspoons dried basil or to taste

Coarse salt and freshly ground pepper to taste

Red pepper flakes to taste, optional

Heat the oil.  Stir in the garlic.  Let cook for a minute or so – do not brown.

Add the tomatoes and basil.  Season with salt and pepper (and red pepper flakes, if using) and bring to a simmer.  Simmer for no more than 15 minutes or just until nicely seasoned.  Taste and, if necessary, add about ½ teaspoon sugar to heighten tomato flavor and additional salt and pepper.

Use as is for pasta, as a sauce for pizza, or as a base for meat sauces, stews, or casseroles.