Ingredients:

  • 1 can (28 oz or 800 g) whole peeled tomatoes (preferably San Marzano)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 3 cloves of garlic, minced
  • 1 teaspoon granulated sugar (5 g)
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried basil (1 g)
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, for heat)

Instructions:

  1. Gather all ingredients and equipment.
  2. Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute (do not brown).
  3. Carefully add the whole peeled tomatoes (and juices) to the pot. Use a wooden spoon to break up the tomatoes slightly.
  4. Stir in sugar, oregano, basil, salt, and pepper. Optional: add red pepper flakes for heat.
  5. Bring to a gentle simmer and reduce heat to low. Allow the sauce to simmer uncovered for about 20 minutes, stirring occasionally, until thickened.
  6. For a smoother sauce, use a blender or immersion blender to blend to your desired consistency.
  7. Taste the sauce and adjust seasoning as needed.
  8. Let the sauce cool before using on pizza or storing in an airtight container in the fridge.