Wash the tomatoes thoroughly under cold water. Remove the stems and chop them into quarters. This will help release their juices during cooking.

Finely chop the onion and mince the garlic. This will ensure they cook evenly and infuse the sauce with flavor.

In a large saucepan, heat the olive oil over medium heat. This helps to release the flavors from the garlic and onion.

Add the 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, until fragrant. Be careful not to let it brown, as burnt garlic can taste bitter.

Add the chopped tomatoes to the saucepan. Stir well to combine with the onion and garlic.

Sprinkle in the dried oregano, dried basil, sugar, salt, and black pepper. Stir to incorporate all the ingredients.

Bring the mixture to a 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.

If you prefer a smoother sauce, you can use a blender or immersion blender to puree it to your desired consistency.

Taste the sauce and adjust seasoning if necessary, adding more salt or pepper to taste.

Remove from heat and stir in the fresh basil just before serving for a burst of freshness.

Serve over your favorite pasta, use as a pizza sauce, or enjoy as a dipping sauce with bread.