Using a blender or food processor, pulse the canned tomatoes and their juices until tomatoes are coarsely pureed, about 5-7 pulses. Don’t over process. Hold aside.

Heat the oil in a large sauté pan over medium-high heat until the oil is shimmering and slides easily in the pan, about 2 minutes. jAdd the tomato puree slowly as it may splatter when it hits the oil. Stir in the sugar, salt, and pepper, and cook until the sauce thickens slightly, about 30 minutes.

Use immediately or set it aside to cook to room temperature, than traser it to an airtight container and refrigerate up to several days, or freeze for up to several months.