Heat olive oil in a small saucepan over medium heat. It should shimmer, not smoke.

Sauté garlic for 30 seconds until fragrant—don’t let it brown or you’ll taste the kitchen’s self-help book in garlic form.

Stir in crushed tomatoes, oregano, basil, sugar (if using), salt, pepper, and red pepper flakes. Bring to a gentle simmer.

Let it simmer 10–15 minutes, stirring occasionally. If it thickens too much, splash in a splash of water or a splash more tomato juice.

Taste and adjust seasoning. If it tastes flat, a tiny pinch more salt or sugar can make the difference.

Remove from heat. Use immediately or cool and refrigerate for up to 5 days, or freeze for longer storage.