Note: You can also add sea salt, black pepper, sugar, red wine, and pepper flakes like I do, but all of those are optional. Just know, if you do skip them, the sauce won’t taste exactly like I make it, but it will still be delicious. You can replace the wine with balsamic vinegar if you don't drink alcohol.

Heat the olive oil or water on medium heat in a large sauce pan. When the oil is hot (add a piece of onion, if it sizzles it’s ready) add the onion and stir them well to coat with the oil. Cook for about five minutes or until they become translucent.

Add the garlic and stir well. Cook for one to two minutes. Don’t overcook or it will turn bitter.

Add the chopped tomatoes, water, wine, Italian seasoning, sugar, salt, black pepper, and red pepper flakes and stir until everything is evenly combined. Bring the sauce to a boil and then reduce the heat to a low simmer. It should be boiling lightly. Simmer for twenty to twenty-five minutes and stir frequently. Be careful not to scorch the bottom of the pan. If the sauce cooks too quickly and becomes too thick, add ¼ of a cup of water to thin it out and turn the heat down even more.

A few minutes before serving add the chopped basil and stir it into the sauce well.

Enjoy!