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Heat olive oil in a large skillet (or large sauce pan if making more than one batch) on medium high.
Add onion, if using, and cook until soft, around four minutes, stirring occasionally.
Add garlic to pan and cook for a minute, stirring a couple of times.
Add crushed tomatoes, bay leaf, salt, and pepper flakes; stir.
When sauce starts to boil, lower the temperature and loosely cover the pan with a lid, using a wooden spoon resting on the rim of the pan to keep the lid propped open.
Cook on low, stirring occasionally, for 20-30 minutes. Because the tomatoes you use are a factor, taste along the way to see if any extra salt is needed. If you detect any bitterness, add a little more olive oil.
When the sauce is cooked, add basil leaves and stir in before serving. Serve with pasta, zucchini noodles or over pizza. Refrigerate leftover sauce in a tightly sealed container for one week, or freeze it.