2 pounds fresh tomatoes, peeled, seeded and chopped
1/4 cup fresh basil, chopped
1 teaspoon sugar
salt and pepper, to taste
1/2 teaspoon hot pepper flakes
How to make it
Heat oil and saute onion and garlic until soft. Add tomatoes and rest of ingredients. Bring to boil, reduce heat and cook until liquid has evaporated.
Pour over pasta and serve with freshly grated parmesan.
Note: Make double or triple batches and freeze leftovers for the winter. Roma tomatoes are best, but you can use whatever you have in the garden. If you use beefsteak or other normal tomatoes, the sauce will be more liquid and you'll have to cook it longer to let that excess liquid evaporate.