Spaghetti Sauce

1 Clove garlic, crushed

2 Tbsp. Olive oil

2 Cans of whole Tomatoes (16 oz. each) (I use my own canned tomatoes)

1 med. onion, chopped (about ½ Cup)

1 Tbsp. Margarine or butter

1 tsp. Salt

1 tsp. Sugar

½ tsp. Dried basil leaves

¼ tsp. Dried Rosemary leaves (optional)

Dash of Pepper

1 tsp.  of Oregano

Cook and stir garlic in  3 Qt. saucepan over low heat until garlic is golden brown. Stir in tomatoes  (with liquid), onion, margarine, salt, sugar, basil, rosemary, and pepper. Break up tomatoes, if needed.  Heat to boiling; reduce heat. Simmer, stirring frequently, until sauce thickens. (40-50 min.)