- 28 ounce can whole San Marzano tomatoes (certified D.O.P.‐ if possible)
- 1/4 cup extra‐ virgin olive oil
- 7 garlic cloves, peeled, slivered
- 1 small dried whole chile or pinch crushed red pepper flakes
- 1 tsp. kosher salt
- 1 large fresh basil spring or 1/4 tsp. dried oregano, more to taste
Pour tomatoes into large bowl, crush with your hands. Mix one cup water into tomato can and stir around to get remaining juices. Set aside.
In large skillet (not a deep pot) heat oil over medium heat. Add garlic. As soon as garlic sizzles (do not let it brown) add tomatoes then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) salt. Stir. Place basil sprig, including stem, on surface of sauce. Let it wilt, then submerge into sauce.
Simmer sauce till thickened and oil on surface is a deep orange color – about 15 minutes.(If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed. Discard basil and chile. Serve.