b'Tomato Sauce Sugo di PomodoroNICK STELLINOYields 7 cups8 tablespoons Pompeian Extra Virgin Olive Oil6 garlic cloves2 cups onion, chopped1V teaspoons red pepper flakes3 28-ounce cans Italian crushed tomatoesV teaspoon saltV teaspoon pepperV tablespoon C&H or Domino Sugar (optional)8 tablespoons fresh basil, chopped, or 2V teaspoons driedV teaspoon dried oreganoPour the olive oil into a stockpot that holds at least 3 quarts. Add the garlic, onion and red pepper flakes, and cook over medium heat for 15 minutes, stirring often, until the onions start to brown.Add the crushed tomatoes, salt, pepper, sugar (use sugar only if the tomatoes are tart), basil and oregano, and bring to a boil, then simmer for 35 to 40 minutes, stirring occasionally.Use the sauce right away, store in the refrigerator for up to 3 days, or freeze for up to 1 month. Before you refrigerate or freeze it, let the sauce come to room temperature.chefs tip: For a smoother, more elegant presentation, once the sauce is at room temperature, process it in batches in a food processor. The sauce will go through a slight change in color; the flavor, however, will not change.89'