Pour the cans of San Marzano tomatoes in a large bowl and use your hands to crush the tomatoes.
Add the olive oil to a large saucepan on the stove over medium heat.
Once the oil is hot, add the minced garlic and saute for 30-60 seconds.
Add the hand-crushed tomatoes, oregano, sugar, salt and red pepper flakes.
Bring to a simmer then reduce the heat to low and simmer for 20 minutes.
Stir in the fresh basil and continue cooking for an additional 5 minutes.
Serve immediately or allow to cool and store in the refrigerator for up to 1 week.
To thicken the sauce: add ¼ cup tomato paste at the same time as the basil. If the sauce still isn't as thick as you'd like, add another ¼ cup tomato paste until it reaches your desired consistency.
The sauce can be stored in the refrigerator for up to 7 days.
The sauce can be stored in the freezer for up to 6 months. It can be stored in plastic containers, freezer bags or mason jars. If storing in mason jars, be sure to leave 1 inch of space at the top of the jar for the sauce to expand.
To unfreeze the sauce, I recommend moving it to the refrigerator for 24-36 hours to defrost. If you don't have that much time, place the sealed jar of sauce in a bowl in the sink and run cold water over the jar until the sauce is thawed.