—2 tablespoons olive oil

—One 2z can of peeled Italian plum tomatos, chopped, or 1 1/2 lbs (about 12) small fresh plum tomatos

—1 teaspoon sugar

—1 teaspoon salt

— Pinch or crushed red pepper flakes

1 teaspoon dried oregano

W/ Canned Tomatos:

In a heavy-bottomed pan, heat the oil and add the tomatos and their juices; stir in the sugar, salt, pepper flakes and oregano and bring to simmer. Cover partialy and cook over medium heat for about 15020 min; now and then, mash the tomatoes into the cooking juices.  This recipe makes two cups.

W/Fresh Tomatoes:

Put tomatoes in a large bowl and pour boiling water over them. Let stand until the skils come off easily (about 10 min.; plum tomatoes have thick skins).  Cook the tomatoes with the same ingredients as above, but cover the pot tightly and simmer for 45 minutes.  These take longer to cook than canned tomatoes.  Occasionally, uncover the pot and allow the condensation under the lid to fall back into the sauce; mash the tmatoes with a wooden spoon.