1 medium size tin tomatoes
2 onions, chopped finely
1 teaspoon finely chopped basil, or if not available, finely chopped parsley
4 tablespoons olive oil
1/2 teaspoon granulated sugar
Salt and freshly ground black pepper to taste

"Heat oil in a heavy pan, fry onion until transparent and pale yellow, add parsley or basil. Strain tomatoes and add. Cook for half an hour, stirring frequently, add sugar and seasonings, and cook gently for a further ten minutes. A good sauce to be used with rice or spaghetti."

The recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... In the introduction to the "Sauces" section of her book, the author says: "The preparation of a sauce is a ritual in Italy, it is not unusual for an Italian housewife to spend hours in loving preparation of a truly rich and enjoyable sauce to be eaten over 'pasta,' and having tasted the results of some of the hours of loving labour, one has to admit the time has been well-spent." Photo: Mary Melfi.

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