Heat olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and stir to combine.
Season with salt, black pepper, dried oregano, dried basil, and red pepper flakes.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the vegetable broth and add the sugar, stirring well.
Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Remove the sauce from heat and stir in the fresh chopped basil leaves.
Allow the sauce to cool completely before transferring to freezer-safe containers or bags.
Label the containers with the date and freeze for up to 3 months.
To use, thaw the sauce overnight in the refrigerator and reheat gently on the stove before serving with your favorite pasta.