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If using diced tomatoes rather than crushed, pour them into a blender and pulse until the tomatoes have been broken down. Do not puree them.
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Heat olive oil over medium heat in a large pot.
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Add onion and cook until translucent.
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Add the garlic and cook a few minutes more.
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Add the corn starch to the cooked onions and garlic and stir.
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Immediately after mixing in the corn starch, add the can of tomato sauce and stir.
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Carefully add the crushed tomatoes to the pot and stir.
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Add the sugar, basil, Italian seasoning, red pepper flakes, and a pinch of baking soda and mix well.
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Add salt and pepper to your liking.
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Bring the sauce to a simmer and keep it simmering on low heat for 25-30 minutes
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Extra sauce may be frozen.