Marinara Sauce

In sauce pot, sauté ½ Teaspoon (or 1 Teaspoon if desired) minced garlic in virgin olive oil until a light butter color. Remove from heat.

Add and simmer:
3 cans stewed tomatoes (crushed) (total 1 1/2 liters)
¼ teaspoon dry rosemary
½ Tablespoon dry basil
½ teaspoon dry parsley
½ teaspoon dry oregano
1 dash black pepper
1 teaspoon Sugar (up to 1 Tablespoon if needed for sour tomatoes)

Blend in:
6 oz. (2/3 cup) Tomato paste
salt to taste

Simmer up to fifteen minutes, or until spices are blended, stirring often to prevent sticking.

Serve over pasta with grated Parmesan, Romano, or Asiago cheese.