Heat the extra virgin olive oil on low heat in a saucepan.
Add the chopped onion and crushed garlic and cook on low heat, stir until translucent for around 5 minutes.
Stir in the tomatoes with the onion and garlic and let simmer for 10 minutes.
Add the torn-up basil leaves and stir in.
Season with salt and pepper to taste and let simmer for 10 more minutes.
If the sauce is tasting a little bitter add the teaspoons of sugar, stir in and let simmer for a further 5 minutes.
The Sugo di Pomodoro (tomato sauce) can be used straight away and mixed with pasta of your choice.
It can be kept in a mason jar for up to 5 days in the fridge or you can put it in the freezer and can be kept for up to 4 months.
To make the sauce less ‘tomatoey’, add more fresh or dried herbs or add a grated carrot.