Rustic Tomato-Basil Sauce - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
3 -4 cloves fresh pressed garlic
28 ounces crushed tomatoes (fire roasted varieties give the sauce a little edge, I prefer Muir Glen organic tomato products, wor)
1 pinch sugar
1/2 sweet onion, chopped
1/2 green pepper, chopped (I'm a huge fan of red peppers, just not in this recipe)
5 sprigs fresh oregano, finely chopped (leaves only, easiest to hold sprig upright and pull gently downward with thumb and forefinger to rem)
6 -7 fresh basil leaves (roughly chopped or torn)
2 bay leaves
salt (preferably sea salt for nutritional content)
fresh ground black pepper
scant 1/2 teaspoon fennel seed
fresh flat leaf parsley, to finish

Preparation

Heat 2 tablespoons of EVOO in a sauce pan over low heat. Add garlic and stir continuously until soft. Do not let garlic start to brown; this releases a lot of bitterness and you'll be better off starting over.
Add crushed tomatoes to sauce pan and turn heat up slightly to medium-low, stirring frequently. Add sugar to the tomatoes. At the same time, add 2 remaining tablespoons of EVOO to a pan and sautee onion and green pepper over medium-low heat until softened, stirring frequently for about 7-10 minutes.
Add onion and green pepper with EVOO from the pan to the tomatoes and garlic and mix well.
Add remaining ingredients (oregano, basil, salt, pepper, bay leaves, fennel seeds) and let simmer for about 45 minutes, stirring occasionally so as not to let ingredients settle or burn at the bottom and to promote flavor.
Serve over your favorite pasta, garnish with fresh parsley and grated cheese of your choice (if desired), as well as some crusty Italian bread.
***Hint: If you lightly toss your pasta in olive oil after draining it, it will hold more sauce more easily while you're eating it.