Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
Add chopped onion and sliced garlic to pan, mixing evenly.
When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
Cook the red pepper evenly on all sides, and then add the tomatoes.
When you add the tomatoes raise the flame slightly.
Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
Add fresh basil, salt, pepper, and oregano.
Cook the sauce a few more minutes longer.
Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).