Empty the canned tomatoes into a large bowl and crush by hand for a rustic texture, or use an immersion blender for a smooth consistency.

In a medium saucepan over medium-low heat, add the extra-virgin olive oil and minced garlic.

Sauté the garlic for 2 minutes until fragrant and translucent, ensuring it does not brown.

Stir in the crushed tomatoes, dried oregano, salt, sugar, and red pepper flakes.

Increase the heat to medium to bring the sauce to a gentle simmer, then reduce heat to low.

Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced by approximately 20 percent.

Remove the saucepan from the heat and stir in the torn fresh basil leaves.

Allow the sauce to cool completely to room temperature before spreading onto pizza dough to prevent the crust from becoming soggy.