By Craig Claiborne
Heat the oil in a large saucepan and add the garlic and onions. Cook, stirring, until the onions are light brown.
Add the tomatoes, tomato purée, tomato paste, water and seasonings. Simmer for one hour, stirring occasionally.
Add the cheese and cook for thirty minutes longer. Leftover sauce may be frozen.
© 1966 Craig Claiborne estate. All rights reserved.