Pat's notes: I like to accompany this with fresh French or Italian bread, and a fresh green salad topped with garbanzo beans, kidney beans, sunflower seeds, beets, artichoke hearts, alfalfa sprouts and small diced cheddar cheese.

3	cloves	garlic, chopped
1/4	cup	olive oil
1	28-oz. can	Italian plum tomatoes (w/juice)
1	cup	tomato puree (NOT PASTE OR SAUCE)
3/4 to 1	tsp.	dried basil (or use twice as much fresh)
1/2	tsp	dried oregano (or use twice as much fresh)
1	tbsp.	chopped fresh parsley, optional
3/4	tsp.	salt
		a grind or two of freshly ground black pepper
2	tbsp.	freshly grated Parmesan cheese

Saute garlic in oil, do not brown. Chop tomatoes (Pat's note: I just pured the whole can in food processor and whirled a few times to chop up). Add tomatoes with juice, tomato puree, seasonings, and Parmesan cheese. Simmer about an hour or a little less. Add to freshly cooked pasta. [INSTRUCTIONS]