Classic Marinara Sauce

So far this is the best and most straightforward marina sauce I've come across. It seems like a lot of garlic and salt in the recipe but it's actually fine.

1 28oz. tetra pak chopped or whole tomatoes
7 cloves of garlic (peeled and slivered)
1/4 cup extra virgin olive oil
1 tsp. kosher salt (I use 3/4 tsp. sea salt)
1 large fresh basil sprig
1 tsp. sugar (optional, I do this)
1/4 cup red wine (optional, I do this)
1/2 cup water (use 3/4 cup if not using wine)

1. If using whole tomatoes, pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve. You could also use 1/4 cup wine and 3/4 cup water instead of just all water.
2. In a dutch oven, over medium heat, heat the oil. When it is hot, add garlic.
3. As soon as garlic is barely sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add salt. Stir.
4. Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Discard basil. You could also add the basil at the very end.