1 tablespoon olive oil, plus 1/3 cup
1-2 garlic cloves, minced
28-ounce can crushed San Marzano tomatoes
1-2 teaspoons sugar, to taste
1 tablespoon basil, torn
Add tablespoon of olive oil and minced garlic to a large pot on low heat; sauté garlic about 3-4 minutes, being careful not to burn the garlic. Then, add in crushed tomatoes, remaining olive oil, and sugar. Season generously with salt and pepper. Turn heat up to medium-low and heat until simmering, about 10 minutes. Turn heat back down to low, add basil, and heat, covered, for another 20-30 minutes, stirring occasionally.