Recipe from Rafael Alcocer

3 tablespoons olive oil
1 tablespoon minced garlic
1 small onion, chopped
4 cups chopped roma tomatoes (peeled and seeded, if desired)
1 tablespoon dried (or 3 tablespoons fresh) oregano
1 teaspoon dried (or 1 tablespoon fresh) basil
1 bay leaf
2 teaspoons sugar
1-1/2 teaspoon salt

Sauté the onion, garlic and herbs. Add the tomatoes and the sugar (this is to control the acidity of the tomatoes, adjust as needed). Simmer uncovered  for 45-60 minutes. Adjust seasoning. Remove bay leaf.

Serve over hot pasta with freshly grated parmesan cheese.