Prepare the Sauce: Crush San Marzano Tomatoes by hand. Heat Extra Virgin Olive Oil in a heavy-bottomed saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Tomato Paste and cook for 2 minutes. Add crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Sea Salt, and Black Pepper. Bring to a simmer and cook for 2 hours, stirring occasionally. Pass sauce through a food mill for a smoother texture.