Chop the garlic until it is fine, either in a food processor fitted with the steel blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown.
Stir in the tomatoes, juice, and quarts of water. Add the pepper, parsley, basil, sugar and salt. Stir again.When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes.
Recipe courtesy of David Rosengarten