Add the olive oil to a saucepan and heat over medium. Add the garlic cloves and cook 1-2 minutes or until soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some pepper, and red pepper flakes if using. Stir to combine.
Cover the pot, let it come to a simmer, then simmer for 15-20 minutes on low heat.
Recipe adapted from Budget Bytes.To freeze any extra sauce, allow it to cool in the fridge first, then portion it off (I usually do 1/3-1/2 cup portions) in freezer safe ziploc bags. That way you can thaw each individual portion as desired. You can thaw in the fridge, or place bag in some hot water for faster thawing.