Wash and score your tomatoes by making a slit across the bottom like an x.
Bring a large pot of salted water to boiling. Add the tomatoes in the boiling water for about 1-1/2 minutes. Using a ladle, remove the tomatoes and place in a strainer. Let cool.
The tomatoes will peel very easily. Using a cutting board, dice all the tomatoes, keeping the juices.
In a large skillet, add olive oil and brown the garlic. Add your chopped onion and cook until tender. Add your diced tomatoes along with the juice. Cook down tomatoes on a medium heat, breaking some down.
Add salt, pepper, pinch of sugar, crushed red pepper and oregano. Add the bunch of basil leaves. This gives the sauce a nice flavor and color.
Continue cooking down until sauce thickens, about 45 minutes. Add a drizzle of olive oil to the tomatoes.