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In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté 1 minute or until fragrant but not turning brown.
Add the tomatoes, salt, pepper, and sugar. As the tomatoes cook and soften, mash them with a fork to help them form a chunky, rustic sauce. Cook the tomatoes for approximately 5-6 minutes or until the tomatoes have broken down and the juices are incorporated.
Sprinkle with torn basil before serving.
If serving with pasta, transfer the tomato sauce to a bowl with the pasta, and toss to combine.
Stir in the mozzarella, if using, and add the reserved pasta water, ¼ cup at a time, until the pasta is moist. Optionally, you may grate cheese of choice over the finished pasta. Garnish with additional basil, if desired.