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Heat the olive oil on medium, and a couple of pieces of onion in a heavy 6 quart pot until just quietly sizzling, then add the rest of the onion.
Increase or decrease heat to keep the onions cooking slowly.
Cook until translucent and softened but not browned.
Add garlic and cook until softened and translucent.
Add oregano and basil and mix with spoon.
Add tomatoes, crush with a potato masher.
Add sugar if necessary.
Stir well and bring to simmer.
Add pepper to taste.
Simmer uncovered on low until some of the tomatoes break down and there’s no watery liquid.