Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    garlic cloves -- crushed
   1      tablespoon    olive oil
   4      cups          Italian plum tomatoes -- peel
                        and diced -- (abt 2 lbs.) 
   1      can           Italian plum tomatoes -- (35 oz)
     1/4  cup           parsley -- chopped
   1      teaspoon      sugar
     1/2  teaspoon      oregano -- crushed
     1/2  teaspoon      sweet basil -- crushed
     1/2                bay leaf
     1/8  teaspoon      freshly ground black pepper
   4      teaspoons     salt
   8      ounces        vermicelli -- (or favorite, pasta)
   3      quarts        boiling water
                        parmesan cheese -- fresh grate

Preparation:

Sauté‚garlic in olive oil until golden. Stir in tomatoes, parsley, sugar, oregano, basil, bay leaf, pepper and 1 tsp. salt. Cover and simmer 45 minutes. (If you use canned tomatoes, double simmering time.) Uncover. Cook 30 minutes longer; stir occasionally. Meanwhile, gradually add vermicelli (or your favorite pasta) and remaining salt to rapidly boiling water. Cook, uncovered, stirring occasionally, until pasta is tender. Drain in colander. Combine pasta with marinara sauce and serve with Parmesan cheese, if desired. Note: For a delightful variation, quickly brown 1 1/2 lbs. veal scallops (cut thin and slightly pounded to flatten), lightly dusted with seasoned flour, in 2 tbsps. hot olive oil. Brown quickly on other side. Add to heatproof casserole. Spoon marinara sauce over veal. Heat in 350F oven until bubbly.