| Lbs/oz | g/kg | |
| 1 small | 1 small | onion |
| ½ clove | ½ clove | garlic |
| 28 oz | 800 g | crushed tomatoes |
| ¼ cup | ¼ cup | olive oil |
| 1 tsp | 1 tsp | oregano |
| 1 tsp | 1 tsp | basil |
| 2 tbsp | 2 tbsp | sugar |
| Pinch | Pinch | pepper |
| Salt to taste |
Dice onions and garlic, then fry lightly in oil. Season with oregano, basil and pepper.
Stir in tomatoes, salt and sugar and let simmer over a low heat until the sauce is thick.
Divide into hot steralised jars, and process in canner for 30 mins.