Ingredients:

  • 28 oz Whole peeled San Marzano tomatoes
  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Red pepper flakes

Instructions:

  1. Pour the canned tomatoes with their juices into a blender. Pulse for 5-10 seconds until chunks are broken down but the sauce maintains body.
  2. Heat the olive oil in a saucepan over medium heat. Add the minced garlic and red pepper flakes, sautéing for 60-90 seconds until fragrant and translucent.
  3. Pour the blended tomatoes into the pan. Stir in the dried oregano, basil, salt, and pepper.
  4. Bring the sauce to a gentle bubble, then lower heat and simmer uncovered for 20-25 minutes, stirring occasionally, until the sauce thickens and deepens in color.
  5. Remove from heat and let the sauce cool for 10 minutes before applying to dough.