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Mexican Tomato Sauce

2 Tbs (30 ml) vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled, seeded, and chopped
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Finely chopped jalapeño or serrano chiles, to taste

Heat the oil in a saucepan and fry the onion and garlic until
soft but not brown. Add the remaining ingredients and cook
over low to moderate heat for 20 minutes, stirring occasionally.
Serve warm or cold. Makes about 2 cups.