My grandmother Frances never used recipes. She just knew them. But thankfully, years ago I asked her to write several down. This is one of those in her own words. (She made this in her favorite Revere Ware stainless steel pot, which various family members still use 65+ years later!)

Cut up 2-3 cloves organic garlic into small pieces for each can of tomatoes you use. Depends on size of cloves. Brown garlic. Cover only halfway in best-quality olive oil otherwise sauce will be too oily. Saute until golden and shimmering (never burn). Cool slightly and add a can of organic Italian whole or crushed tomatoes. Add approximately 1 teaspoon salt (to taste) and bring to a light boil uncovered. Cover and simmer for 30 min. stirring often so sauce doesn’t stick to pan. Turn off stove, uncover and quickly add 3/4 teaspoon each of dried parsley, oregano and basil. Add an extra pinch of basil. Stir, then place cover back on immediately and let steam do the rest. After 10-15 minutes stir again and sauce is ready for use. Recipe can easily be doubled or tripled.