Heat a large dutch oven over medium low, add EVOO. Add minced shallot and stir to combine. Cook until tender, but not brown, about 5 minutes. Add in minced garlic, pinch of red pepper flakes, dried oregano, dried basil, sugar and a pinch of kosher salt. Stir to combine. Add crushed tomatoes and tomato sauce, bring to a simmer and add fresh basil. Cook for about 20 minutes until reduced.