• In a deep frying pan over medium heat, heat about 2 tablespoons of olive oil. Add onions to hot oil. Turn heat to medium low and cook, stirring as needed, until onions are golden brown and translucent.
• Add the garlic and cook and stir until garlic is fragrant. Turn off heat source or move pan off of cooking element to halt cooking.
• Pour the contents of the can of tomatoes, including juice, into a blender. If using fresh roasted tomatoes, see instructions below. Add the onions and garlic; basil, oregano, parsley, sugar, onion powder, garlic powder, salt, black pepper and crushed red pepper flakes. Blend on medium speed until ingredients are pureed.
• Pour contents back into pan in which the onions and garlic were cooked. Cover pan and slowly simmer, stirring occasionally, while preparing the noodles.
• Prepare noodles according to package directions. Drain.
• Serve with sauce on top of pasta. Sprinkle with grated Parmesan cheese. A drizzle of olive is a wonderful addition.

Instructions for roasting fresh plum tomatoes:

• Preheat oven to 450 degrees F. Wash tomatoes. Slice lengthwise. Place on foil covered baking sheet. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Place on a middle rack in the oven and roast until the tomatoes have rendered some of their juices and are beginning to caramelize, about 25-30 minutes. Allow to cool somewhat, then put the tomatoes and the juices from the pan into the blender. Continue as above. For more detailed information on roasting tomatoes, please see Making Pasta Sauce.