2 TB. olive oil
4 cloves garlic, minced
1 medium onion, chopped fine
1/2 cup chicken broth
1- 28 oz can crushed tomatoes
salt and pepper
1 tsp. sugar
1 tsp. dried oregano
12 fresh basil leaves, chopped.
In a large pan, heat olive oil over medium heat. Add the garlic and onions, stir. Cook until the onions are soft. Add the chicken broth, whisk until the broth has reduced by half. Add the crushed tomatoes and stir until combined. Add salt and pepper to taste and 1 tsp. sugar. Add the oregano, and basil and simmer for 25-30 minutes.