Spaghetti Sauce Collage

Spaghetti Sauce (This is a double recipe!) (Adapted from the American Italian Pasta Company):

1.5 tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced
2 cans (28 oz each) crushed tomatoes (my favorite brand to use is Hunts)
1.25 cups of water
2 tsp. sugar (or a quarter cup of carrots)
1.5 tsp. salt
.25 tsp. of freshly ground pepper
¼ cup of fresh basil, chopped
¼ cup of fresh oregano, chopped
½ cup of fresh Italian parsley, chopped

Heat olive oil in a large pot over medium-low heat. Add onion and garlic and sauté until golden (about 8-10 minutes). Stir in tomatoes and water. Add in and stir salt, sugar, and pepper. Add in and stir all of the fresh herbs. Turn up heat and bring to a boil. Lower heat and simmer for 20 minutes, stirring every 3-5 minutes. Wait until completely cooled before placing in Ziploc bags to freeze.