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Place the diced tomatoes into a medium mixing bowl and crush them using the back of a fork. Continue until the tomatoes are soupy, yet still chunky.  If you don't mind getting your hands dirty, you could also crush the tomatoes by hand instead of using a fork. Doing so would actually make it easier to control the process. Set the tomatoes aside after crushing them. Pour the oil into a heavy, 2-qt (2-L) saucepan. Set the pan on the stove over medium-high heat. Give the oil at least 30 to 60 seconds to warm up. You should be able to turn the pan and easily coat the bottom with the oil once it's warm enough. Add the minced onion to the hot oil and cook, stirring frequently, for several minutes or until the onion becomes slightly translucent. Add the minced garlic to the oil and onion. Saute, stirring frequently, for another minute or until the garlic looks golden in color. Watch the contents of the saucepan carefully at this point. Minced garlic can burn quickly if you leave it unattended. Add the prepared tomatoes, oregano, basil, sugar, salt, and pepper to the saucepan. Allow the mixture to cook at medium-high heat, stirring frequently, until it begins to boil gently. Reduce the heat to low and allow the sauce to simmer, uncovered, for at least 30 minutes. You can simmer the sauce for up to 90 minutes. A sauce that simmers for longer periods will be thicker and more flavorful. Remove the finished sauce from the heat and let it cool down to room temperature. If you want to save part of the sauce or all of the sauce for later, you can pour the cooled sauce into an airtight container and refrigerate it for up to one week. If frozen, the sauce can last for up to two months. If the sauce seems too chunky or thick, use an immersion blender to puree it until it reaches the right consistency. After you puree the sauce, it should be ready to use.
Crush the tomatoes. Heat the oil. Cook the onion. Cook the garlic. Add the remaining ingredients. Simmer for at least 30 minutes. Let it cool. Blend the sauce, if necessary.