In a large skillet over medium heat, sauté the onions in the olive oil for about 10 minutes.
Add in the garlic and cook for a minute or two being careful not to brown.
Stir in the salt, garlic powder, sugar, and pepper.
Then slowly add in the crushed tomatoes.
Cook for about ten minutes stirring occasionally.
Tear up the basil leaves and add to sauce. Stir it up and simmer for another ten minutes.
Serve with pasta or as a sauce topping for parmigiana.