Coarsely chop garlic and onion. Remember, the finer the chop
the more powerful the flavor. In a large skillet, lightly
brown garlic and onion in olive oil.
Remove stems from parsley and basil and chop coarsely. Add to
skillet. Squeeze in tomatoes with juice. Add red pepper. Add
sugar to balance tomato acid. Salt and pepper to taste.
Bring to boil, then reduce heat to medium and simmer until
sauce is thick, approximately 20-30 minutes.