In a large saucepan, heat the olive oil over medium heat. This will help to infuse the oil with flavor and prevent sticking.

Add the finely chopped onion and sauté for about 5 minutes, or until translucent. Stir occasionally to prevent burning.

Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly. Garlic burns quickly, so keep an eye on it.

Pour in the can of whole peeled tomatoes, including the juice. Use a wooden spoon to break up the tomatoes into smaller pieces. This will help the sauce cook evenly.

Stir in the sugar, salt, black pepper, and dried oregano. The sugar helps to cut the acidity of the tomatoes, resulting in a balanced flavor.

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.

Taste the sauce and adjust the seasoning if necessary. If it tastes too acidic, add a bit more sugar.

Once the sauce has thickened to your liking, remove it from the heat. Stir in the fresh basil if using.

Serve hot over pasta, use as a pizza base, or store in the refrigerator for up to a week. This sauce also freezes well for later use.