1-First Step: Prepare your mise en place Chop the onion finely and mince the garlic. Open the cans of tomatoes and have herbs ready. This setup keeps cooking smooth and prevents burning delicate garlic.

2-Second Step: Heat the oil and cook aromatics Place a large saucepan or Dutch oven over medium heat. Add 2 tablespoons extra-virgin olive oil and let it shimmer, about 1 minute. Toss in the chopped onion and cook, stirring occasionally, until translucent and soft, 5 to 7 minutes. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant. Watch closely to avoid browning the garlic, which can turn bitter.

3-Third Step: Add tomatoes and seasonings Crush the whole peeled tomatoes by hand directly into the pot, including all juices for maximum flavor. Stir in 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, chopped basil, bay leaf, and 1 teaspoon sugar if using. Bring to a gentle simmer, stirring to combine everything evenly.

4-Fourth Step: Simmer for flavor development Reduce heat to low, cover partially, and let simmer for 25 to 30 minutes. Stir every 10 minutes. The sauce thickens as it reduces, concentrating flavors into a rich, cohesive marinara. Tomatoes break down naturally for a smooth consistency; use an immersion blender midway if you prefer chunkier texture later.

5-Fifth Step: Taste and adjust After simmering, remove the bay leaf. Taste the sauce and adjust salt, pepper, or sugar. For brighter notes, stir in extra fresh basil. If too thick, add a splash of water or vegetable broth.

6-Final Step: Finishing touches and serving Let cool slightly before using. Blend fully for silky pasta sauce or leave rustic. Serve immediately over hot pasta, or cool for storage. Yields about 6 cups, perfect for 8 servings. Total time: 40 minutes.