The Only Marinara Sauce You Need — Made from Canned Tomatoes

0 Put [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] and [wprm-ingredient text="½ cup finely chopped onion" uid="1"] in a large saucepan or Dutch oven and place over medium-low heat. Stir in a pinch of salt to encourage the onion to release liquid. 
3 Cover the pan and cook gently until softened, 5-7 minutes — the steam created in the covered pot helps this process go a bit quicker. Stir in [wprm-ingredient text="2-3 finely chopped or grated garlic cloves" uid="2"] and cook a few seconds, until fragrant. If using crushed red pepper, stir it in.
1 Stir in [wprm-ingredient text="2 28-ounce  cans whole peeled tomatoes" uid="3"], 1-½ teaspoons salt, pepper and sugar (if using) to the pot. Bring to a simmer. Cook 15-20 minutes. The sauce will bubble up as it simmers. Partially cover the pot to keep it from splashing on your cooktop.
2 Taste the sauce for seasoning (I usually add about another ½ teaspoon of salt) and stir in the basil.