Sautee minced garlic in olive oil at the bottom of a large, heavy pot. 2-3 minutes, stirring constantly to avoid browning.
Add in crushed tomatoes and stir to break apart any large tomato chunks with the back of a wooden spoon.
Stir in tomato paste and continue simmering. About 10 minutes.
Measure out herbs and spices. Chiffonade fresh basil. Add all to the pot and stir. (Add parmesan rinds here, if using.)
Stir and simmer for an hour. Slowly add in water to achieve desired thickness.
Add in sugar and baking soda. Simmer for another 30 minutes, up to 1 hour. Remove rind prior to serving or freezing.
*We like to use Cento brand tomatoes.
P.S. If you are going to be eating this sauce with spaghetti immediately after making it, you can boil up a few eggs and plop them in the sauce. This is-- as my grandfather always explained--the Sicilian way to eat pasta, not the Italian way! It is delicious and makes the sauce super creamy when it gets mixed in with the yolk.