• 2 Tablespoons olive oil
  • 6 garlic cloves, peeled and slivered (or minced)
  • 1 (28-ounce) can crushed tomatoes or 1.75 lbs. fresh roma tomatoes (**see below for instructions on using fresh roma tomatoes)
  • 1/8 teaspoon crushed red pepper flakes (or a pinch of cayenne)
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 large sprig of fresh basil


  • Heat oil in a large saute pan over medium-high heat.
  • Add garlic and saute for 1 minute, stirring frequently, until fragrant.
  • Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine.
  • Add the sprig of fresh basil on top of the sauce, and use a spoon to gently press it below the surface.
  • Continue cooking until the sauce reaches a simmer.
  • Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened.
  • Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.

Serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.




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