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1. Heat the olive oil in a large saucepan. Chop the onion finely, and cook gently for about 5 minutes until softened. If using fresh basil, chop it finely. 2. Crush and add the garlic, and cook for a further three minutes. 3. Add the chopped tomatoes, basil and a sprinkling of freshly milled black pepper. Simmer for about 15 minutes, until the liquid has reduced by about half. 4. Add the salt and sugar, and simmer for another minute. Serve with pasta of your choice. 
You can also use this sauce for pizzas : in step 4, simmer until nearly all the liquid has gone - when you drag a wooden spoon through the sauce, only very little liquid should fill the gap. Try making this sauce in advance and freezing it - you can make a very quick meal with the defrosted and heated (thoroughly) sauce and pasta. Also, try adding a teaspoon of dried oregano.
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