Ingredients:

  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 6 large Garlic cloves, thinly sliced or minced
  • 1/2 tsp (1g) Crushed red pepper flakes
  • 1 can (28 oz / 800g) Whole peeled San Marzano tomatoes, crushed by hand
  • 1/2 cup (120ml) Water
  • 1 tsp (1g) Dried oregano
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (0.5g) Black pepper
  • 1/4 cup (10g) Fresh basil leaves, torn
  • 1 tsp (4g) Granulated sugar

Instructions:

  1. Place the olive oil and sliced garlic in a cold saucepan. Turn the heat to medium-low and cook slowly for 3–5 minutes until the garlic is fragrant and light golden blonde. Add red pepper flakes during the last 30 seconds.
  2. Carefully pour in the hand-crushed tomatoes and their juices. Add the dried oregano, salt, pepper, and water. Increase heat to medium-high until the sauce reaches a gentle boil.
  3. Reduce heat to low and maintain a steady simmer. Cook uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the oil begins to slightly separate at the edges.
  4. Remove from heat and stir in the fresh torn basil leaves. Adjust seasoning with additional salt or sugar if needed. Use an immersion blender for a smoother consistency if desired.