Courtesy of my Italian buddy, Marco, here is the real thing from his mother.
Calabrese Italian sauce
3 cans Cento peeled tomatoes
3 cloves garlic minced
1 whole white onion, finely chopped
1 teaspoon salt
1 tablespoon sugar
a few leaves fresh basil, chopped
1/4 cup top quality first cold pressed extra virgin olive oil
Flash blend the tomatoes so that they somewhat liquefy.
Heat up the olive oil in a large pan, then drop in the chopped onion and garlic. Keep stirring every few minutes til the onion and garlic slightly brown (don’t let it burn!).
After browning, pour in your liquefied tomatoes, then the salt and sugar and chopped basil. Stir and cook on low heat for 1 – 2 hours. It should only simmer. Makes about 6 – 8 cups.