Tip the 2 cans of plum tomatoes into a large mixing bowl. Using your hands or a potato masher break down all the large pieces of tomato. After crushing the tomatoes you should have a chunky but smooth sauce.
Heat the 2 tablespoons of olive oil in a large saucepan over a medium to low heat. Toss in the 2 cloves of chopped garlic and fry for around a minute. Don't let the garlic brown, remove from the heat if you suspect it is catching.
Pour the 2 teaspoons of dried oregano, 1 teaspoon paprika and 1 teaspoon of sugar into the pan. Cook for around 30 seconds, mixing thoroughly with a wooden spoon.
Tip your crushed tomatoes into the pan. Next add in the teaspoon of kosher salt and chopped basil to the tomato sauce, stir to combine all the ingredients. Bring the tomato sauce up to the boil, then turn down to a simmer, cover and cook for 30 minutes.
After 30 minutes of cooking your sauce should be wonderfully thick and delicious. Taste and season with more kosher salt if needed.