Bring a large pot of water to a boil.

Prepare an ice bath by filling a large bowl with ice water.

Cut a small “X” at the bottom of each tomato.

Place the tomatoes in the boiling water for 30-60 seconds until the skins start to peel away.

Immediately transfer the tomatoes to the ice bath to cool.

Once cooled, peel off the tomato skins.

Cut the tomatoes in half and remove the seeds. You can do this by gently squeezing the tomatoes or using a spoon.

Finely chop the peeled and seeded tomatoes.

In a large skillet or saucepan, heat the olive oil over medium heat.

Add the minced garlic and chopped onion, and sauté until translucent and fragrant, about 3-5 minutes.

Add the chopped tomatoes to the skillet.

Season with salt, black pepper, sugar (if using), dried oregano, dried basil, and red pepper flakes (if using).

Stir well to combine.

Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.

Taste and adjust the seasoning if needed.