Source: Runner's World
In a pot, sauté ½ diced medium onion in 1 tbsp olive oil over medium heat until soft.
Add 1 minced garlic clove; cook 30 seconds.
Add one 28-ounce can fire-roasted crushed tomatoes and 1/3 cup water; bring to a boil.
Add 1 tsp sugar, and ½ tsp salt, and black pepper.
Serving Size 4 servings