Marinara Sauce

Ingredients

• 3 tbsp extra-virgin olive oil
• 4 cloves garlic – thinly sliced
• 0.25 tsp crushed red pepper flakes
• 28 ounces canned whole peeled tomatoes
• 0.25 cup water
• 0.5 tsp dried oregano
• 1 sprig fresh basil
• 1 tsp fine sea salt

Instructions

1. Warm the extra-virgin olive oil in a wide saucepan over medium-low heat. Add the garlic and cook, stirring, until just turning pale golden at the edges and fragrant, 2–3 minutes; stir in the crushed red pepper flakes for 30 seconds.
2. Crush the canned whole peeled tomatoes by hand in the can or a bowl, then add them to the pan along with the water, dried oregano, fresh basil, and fine sea salt. Bring to a lively simmer over medium heat.
3. Reduce to maintain a gentle simmer and cook uncovered, stirring occasionally and crushing any large pieces with a spoon, 20–30 minutes until the sauce thickens, oil droplets rise to the surface, and it coats the back of a spoon.
4. Remove and discard the basil. Taste and adjust seasoning, then use right away or cool completely and refrigerate up to 1 week or freeze up to 3 months.