Pour the whole tomatoes into a medium bowl and crush them with your hands, potato masher or fork. Set aside.

Heat olive oil in a large pan on medium low heat. Add garlic and cook for 1-2 minutes. Add the oregano, basil and onion powder and stir. Now add the crushed tomatoes, sugar and season with salt and pepper. Once it starts boiling, reduce the heat to low and cook for 30-35 minutes.

After 30-35 minutes, check for seasoning and let it cool completely before using. You can freeze it for up to 3 months.