3-4 cans crushed tomatoes 28 ounce sized cans OR 12-15 fresh tomatoes
4 cloves garlic
4-6 tablespoons fresh basil or 1-2 tablespoons dried basil ratio is 3:1 for fresh vs dried
1 ½ teaspoons black pepper
1 tablespoon sugar optional
2 tablespoons olive oil
⅓ cup grated Parmesan or Romano cheese
Heat olive oil in a 5+ quart pot over medium heat; add chopped or pressed garlic.
Heat for one to two minutes, making sure not to burn garlic.
Add tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
Reduce heat to low and simmer for 2-3 hours, stirring often.
For first half of simmer time leave pot uncovered; cover for last half.
Stir in cheese and simmer for an additional 5 minutes or so.
Adapted from thebestblogrecipes.com