You'll never buy another jar again!
Makes enough for one pound of pasta.
1 can whole tomatoes (28 oz)
2 Tablespoons olive oil
3 cloves of garlic, peeled and chopped
1/8 teaspoon crushed red pepper flakes (use more if you like it hot!)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1 Tablespoon brown sugar
1 sprig of fresh basil, if possible
Crush the tomatoes into a bowl using your hands, saving the liquid in the can.
In a large frying pan (preferably one with deep sides, but don't use a deep pot), heat the olive oil. When it's hot, add the garlic and cook but do not let the garlic brown.
Add the tomatoes and some of the tomato water. Sprinkle in the flakes, salt, oregano and sugar. Place the basil sprig in the center and submerge it into the sauce.
Simmer the sauce about 15 minutes.
Remove the basil sprig. If you want a smooth sauce, puree it in a blender or food processor, or use an immersion blender. Make extra and freeze it!
Makes enough for one pound of pasta.
1 can whole tomatoes (28 oz)
2 Tablespoons olive oil
3 cloves of garlic, peeled and chopped
1/8 teaspoon crushed red pepper flakes (use more if you like it hot!)
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1 Tablespoon brown sugar
1 sprig of fresh basil, if possible
Crush the tomatoes into a bowl using your hands, saving the liquid in the can.
In a large frying pan (preferably one with deep sides, but don't use a deep pot), heat the olive oil. When it's hot, add the garlic and cook but do not let the garlic brown.
Add the tomatoes and some of the tomato water. Sprinkle in the flakes, salt, oregano and sugar. Place the basil sprig in the center and submerge it into the sauce.
Simmer the sauce about 15 minutes.
Remove the basil sprig. If you want a smooth sauce, puree it in a blender or food processor, or use an immersion blender. Make extra and freeze it!
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