Becky's Spaghetti Sauce

I make this every year. All the vegetables are from my garden. Make sure you cook this down until a nice thick consistency or your sauce will be more watery once frozen. I like to add a can of diced tomatoes, drained, when I serve this. I like having the chunks of tomatoes in the sauce. 

4 pounds (2 1/2 quarts) tomatoes sliced in large chunks, I leave the peel on, preferably Roma

2 medium onions chopped

4 cloves garlic, chopped

1/4 cup fresh basil, chopped

1/4 cup olive oil (I used garlic flavored olive oil)

2 teaspoons salt

1/4 cup parsley, chopped

1 tablespoons sugar

Heat olive oil over medium heat in a soup pot.  Add onion, garlic and salt.  Saute until onion is tender, approximately 5 minutes.  Add tomatoes and sugar; heat to a boil; reduce heat and simmer, uncovered for about 1 hour, stirring often. Pour into food processor and process until smooth. Put back on stove and simmer 1-3 more hours, until desired thickness. Add chopped basil and parsley. Adjust seasonings to taste. Serve over cooked spaghetti or freeze in meal sized portions. This makes about 5 to 6 cups.