Heat oil in medium saucepan over medium heat. Add garlic and sizzle for 1 to 2 minutes. Add tomatoes (drained), sugar, and oregano. Turn heat to high. When sauce begins to bubble, reduce heat to low and simmer, uncovered, for 10 minutes. Season with salt and add basil, if using. Let sauce cool as you prepare dough. Sauce may be stored in refrigerator for up to three days.
Source: Hannaford fresh Magazine, May - June 2007