Instructions: Heat the oil in a large, heavy pot over medium-low heat. Add the garlic and cook until it colors slightly but does not burn, about 3 to 4 minutes.

Remove from the heat and carefully stir in the tomatoes and the wine.

Return the pot to medium heat. Stir in the parsley, basil, oregano, salt, pepper and sugar. Simmer uncovered, stirring occasionally, for 30 minutes.

Serve immediately or cool and store, covered, in the refrigerator for up to 2 days. Or freeze the sauce for later use.

Yield: 7 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.