Heat olive oil in a saucepan over medium heat. Add garlic and sauté 30 seconds until fragrant—don’t burn it, we’re not making garlic charcoal here.
Pour in crushed tomatoes. Stir and lower the heat to a gentle simmer.
Add sugar, oregano, basil, salt, and red pepper flakes. Stir to combine. Taste, then adjust seasoning like a boss.
Let it simmer 8–12 minutes. It should thicken slightly and mingle its flavors. If it’s too thick, splash in a splash of water or tomato juice.
Finish with a grind of black pepper. If you have fresh herbs, tear in a few basil leaves for brightness. Remove from heat.
