In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté 1 minute or until fragrant but not turning brown.
Add the tomatoes, salt, pepper, and sugar. As the tomatoes cook and soften, mash them with a fork to help them form a chunky, rustic sauce. Cook the tomatoes for approximately 5-6 minutes, or until broken down and slightly thickened.
If using the sauce for Deconstructed Eggplant Parmesan, spoon the sauce over the pasta and then top with the Crispy Baked Eggplant (recipe follows). Sprinkle with the mozzarella cheese and serve with freshly grated Parmesan, if desired. I often put the plates under the broiler for a minute or so, watching closely, to thoroughly melt the mozzarella.
Garnish with additional torn basil, if desired.