Put the olive oil in a large saucepan and heat it on medium. Add the chopped onion and cook it for about 5 minutes or until it is translucent. Add the minced garlic and cook for another minute: Just until it is fragrant (spare it from being burned!).

Now pour in the crushed tomatoes of San Marzano and add in or-ganic dried oregano, sea salt and freshly ground black pepper, and sugar, if using. Reduce the heat to low, and let it simmer gently.

The uncovered sauce is to simmer for approximately 25 to 30 minutes while stirring occasionally. The flavors will integrate nicely, and the sauce should become quite rich and thick.

Just before removing the sauce from the heat, stir in some fresh basil or parsley. Taste and adjust the seasoning if necessary.

Use it immediately over your favorite pasta, as a sauce base for a pizza, or as a dip. Once completely cooled, place leftovers in an airtight container.