In a large skillet, heat the oil over a medium-high flame and add the minced garlic and sauté for 2 minutes.
Reduce the heat to medium and add the wine (optional), tomato paste, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
Add the tomatoes, stir and simmer until reduced slightly, about 20 minutes. In last 10 minutes of simmering, add the basil and stir. Season the sauce with more salt to taste.
At this point you could leave it chunky or for a smooth sauce you could use a hand blender and puree or put in a blender and blend until smooth.
Use over any pasta dish or meatballs and top with fresh chopped parsley and grated or shaved parmesan cheese.
As this recipe is written, the flavors are amazing, although if cooking this low and slow (3-4 hour simmer stovetop), I would omit the tomato paste as this will thicken on it's own. I use the tomato paste when time is tight.
Per The Kitchn, San Marzano tomatoes are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. Feel free to use whatever brand you prefer. This recipe is good for 1 pound of cooked pasta.