Step 1: Sauté the Aromatics
In a large stockpot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent and starts to soften, about 5–7 minutes. Stir in the diced garlic and cook for another 1–2 minutes until fragrant. This is where the flavor begins.

Step 2: Add Fresh Roma Tomatoes
Toss in the chopped Roma tomatoes. Stir them into the oil and aromatics. Reduce the heat slightly to medium-low, cover, and let them cook down. Stir every so often to prevent sticking. After about 30 minutes, the tomatoes should be softened and juicy.

Step 3: Blend to Perfection
Now, blend the sauce. Use an immersion blender directly in the pot to create the consistency you want. For a smooth, canned-style finish, blend thoroughly. Want it a little rustic? Just pulse a few times and leave some chunks.

Step 4: Season the Sauce
Once blended, stir in the tomato paste if you want a thicker, richer base. Then add sugar, oregano, basil, salt, and red pepper flakes. Stir well to combine everything.

Step 5: Let It Simmer
Lower the heat to a gentle simmer. Let the sauce bubble away for 1 to 2 hours, stirring occasionally. The longer it cooks, the more flavors come together, and the thicker the sauce becomes. Just be sure to scrape the bottom of the pot from time to time to prevent scorching.

Step 6: Serve and Savor
When the sauce is thick, fragrant, and slightly sweet, it is ready to serve. Toss it with your favorite pasta—elbow macaroni, spaghetti, or even mini shells if you are chasing those childhood vibes. Garnish with parmesan or leave it classic.