Step 1

Heat the olive oil in a large stainless-steel pot or Dutch oven (do not use cast iron, as the acidity of the tomatoes may make the sauce taste metallic) over medium heat.

Step 2

When the oil is hot, add the sliced garlic. Cook until the garlic becomes translucent and very fragrant. Remove the garlic from the pot.

Step 3

Add the tomato puree, diced tomatoes, Italian seasoning, dried basil, chili pepper flakes, salt, and ground black pepper to the pot and stir to combine. Lower the heat to a simmer and place a lid on the pot. Simmer for 25 to 30 minutes.

Step 4

Taste the sauce. If it’s too acidic, add 1/2 tablespoon of sugar, taste it, and see if you need to add the remaining sugar.