- 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.