Ingredients:

  • 2 cans (28 oz each) Whole Peeled San Marzano Tomatoes
  • 0.5 cup Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic, smashed
  • 1 sprig Fresh Basil
  • 1 tsp Sea Salt
  • 0.5 tsp Red Pepper Flakes

Instructions:

  1. Pour the canned tomatoes into a large bowl. Using clean hands, gently crush each tomato until you have a chunky, consistent pulp.
  2. Add the smashed garlic cloves and the extra virgin olive oil to a cold heavy-bottomed pot or Dutch oven.
  3. Turn the heat to medium-low, allowing the garlic to infuse the oil gradually as the temperature rises to avoid bitterness.
  4. Once the garlic is fragrant but not browned, add the hand-crushed tomatoes, sea salt, and red pepper flakes.
  5. Simmer the sauce uncovered on low heat for 45 minutes, stirring occasionally with a wooden spoon until the oil emulsifies with the tomatoes and the sauce deepens in color.
  6. Add the fresh basil sprig during the final 10 minutes of simmering, then remove the basil and garlic cloves before serving.