Mince the garlic and add it to a sauce pot along with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper.

Turn the heat on to medium-low and sauté for about 2 minutes, or until the garlic has softened.

Add the tomato paste and brown sugar.

Stir until everything is mixed (the oil may stay partially separated).

Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.

Add the crushed tomatoes and vegetable broth.

Whisk the mixture together until smooth.

Turn the heat up to medium and heat through, stirring occasionally.