Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 4 cloves fresh garlic, thinly sliced or minced
  • 1 tablespoon tomato paste
  • 0.5 teaspoon red pepper flakes
  • 28 oz canned whole peeled San Marzano tomatoes, hand crushed
  • 1 teaspoon dried oregano
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 6 leaves fresh basil, torn
  • 1 tablespoon butter

Instructions:

  1. Pour the 28 oz can of whole peeled tomatoes into a bowl and crush them by hand.
  2. Add 3 tablespoons extra virgin olive oil and the 4 cloves of sliced garlic to a cold skillet.
  3. Turn the burner to medium low and cook until the garlic is fragrant and just beginning to turn golden.
  4. Stir in 1 tablespoon tomato paste and 0.5 teaspoon red pepper flakes.
  5. Cook for 1 minute, stirring constantly, until the paste darkens to a brick red color.
  6. Carefully pour in the crushed tomatoes and their juices.
  7. Stir in 1 teaspoon dried oregano, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper.
  8. Increase heat to medium high for 10 to 12 minutes until the sauce thickens and the oil starts to bead on the surface.
  9. Turn off the heat and stir in 1 tablespoon butter and 6 leaves of torn fresh basil.
  10. Stir vigorously until the butter disappears and the sauce looks glossy and velvety.