Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 28 oz canned San Marzano whole peeled tomatoes, crushed by hand
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp granulated sugar
  • 1/4 cup fresh basil leaves, torn by hand
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Heat 3 tbsp of olive oil over medium-low heat. Add the sliced garlic and red pepper flakes, sautéing gently for 3–5 minutes until the garlic is translucent and fragrant, but not golden brown.
  2. Pour in the crushed tomatoes. Stir in the salt and black pepper. Increase heat to medium until it reaches a gentle bubble, then immediately reduce to low.
  3. Simmer uncovered for 35–45 minutes until the sauce has thickened and shifted to a deep, rich mahogany-red.
  4. Remove the pan from the heat and stir in the torn basil leaves.
  5. Taste the sauce and add sugar only if it tastes too sharp or acidic.
  6. Drizzle with the remaining 2 tbsp of extra virgin olive oil before serving.