Make marinara. Add olive oil to 9″ cast iron skillet (or large skillet) on medium heat, add red onion and cook for 1-2 minutes. Add garlic and cook until tender (about another 1-2 minutes). Add basil, oregano, salt and pepper, stir.
Add crushed tomatoes and sugar. Stir and turn heat to low. Simmer for 20 minutes, occasionally stirring.
While sauce is cooking, add olive oil, garlic powder, salt, pepper, red pepper flakes and oregano to small prep bowl. Place Italian baguette pieces on aluminum foil-lined baking sheet. Using a brush, dip in olive oil mixture and brush on both sides.
Once sauce is ready, put dip and bread in oven for 10 minutes. Remove bread. Cook dip for another 5 minutes.