Drain tomatoes and dice. Reserve juice. Add onion to hot oil, season with salt and pepper. Cook over low heat until translucent and slightly browned. Add chopped basil leaves and garlic, cook 1 minute. Stir in diced tomatoes and their juice then 1 1/2 cups of water and the sugar. Add more water if needed. Simmer uncovered 10 minutes or until soup thickens. From Sage Cafe & Catering, 166 McCaul
