Fresh Tomato Sauce with Basil

Makes three cups
2 tablespoons olive oil, optional
1 medium onion, coarsely chopped
4 cloves garlic, minced
3 cups (about 2-1/2 pounds) peeled, lightly juiced and coarsely
chopped fresh ripe tomatoes OR 1 15-ounce can Italian plum
tomatoes, drained and coarsely chopped
2 tablespoons shredded fresh basil OR 2 teaspoons dried basil leaves, crushed
2 tablespoons chopped parsley, preferably Italian flat-leaved
Sugar, optional
Salt and freshly ground black pepper to taste

Combine oil (if used), onion and garlic in 3-quart microwave-safe casserole dish; microwave, uncovered, on HIGH 5 minutes or until onion is tender, stirring once. Blend in tomatoes. Cover with lid or plastic wrap, venting edge. Microwave on HIGH 8 minutes, stirring once. Add basil and parsley, and pinch of sugar if tomatoes seem too acidic. Cover and microwave on HIGH 8 minutes or until tomatoes are soft, stirring once. Let stand 5 minutes, then add more sugar if needed, salt and pepper. Sauce will thicken on standing. Note: For smoother sauce, pulse briefly in food processor after cooling slightly.