1/4 cup extra virgin olive oil (I used a very light Italian olive oil)
4 garlic cloves, thinly slice (I used two garlic cloves garlic coarsely chopped, and one small yellow onion finely chopped).
1/4 teaspoon red chile flakes...optional
2 (28-oz) cans whole or diced plum tomatoes
2 sprigs basil or 1 bay leaf (I used 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp dried Italian seasoning and 1 bay leaf).
(I also used 1 tablespoon grated Parmesan cheese, tablespoon grated Romano cheese, and 1 tablespoon sugar)
1/2 teaspoon kosher salt (I did not use any salt because the tomatoes were salted and the Parmesan and Roman cheese add their own "saltiness" to the flavor.)
1/4 teaspoon black pepper
In a large skillet (I used a 5-quart stock pot which was perfect) over medium heat, warm the oil. (Add the onion and stir and cook until translucent), the add the garlic and chile flakes and cook for another 30 seconds to one minute.
Stir in tomatoes (and all the rest of the ingredients).
(Bring sauce to a boil, reduce heat cover and simmer on low for one hour. After one hour hour, remove cover and let pot continue to simmer for another 20 - 25 minutes uncovered.)
This is a great past sauce "as-is." However, you can also freeze...or in my case refrigerate overnight and use for making Chicken Parmesan tomorro.