Ingredients:

  • 1/4 cup extra virgin olive oil
  • 5 cloves fresh garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 28 oz canned whole peeled San Marzano tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup fresh basil leaves, torn
  • 1/2 tsp dried oregano
  • 1 tbsp unsalted butter

Instructions:

  1. Place the extra virgin olive oil and thinly sliced garlic in a cold heavy-bottomed saucepan or Dutch oven.
  2. Turn the heat to medium-low. Allow the garlic to warm up gradually with the oil until it gently sizzles and turns a pale straw color.
  3. Add the red pepper flakes and rub the dried oregano between your palms into the oil to bloom the aromatics.
  4. Pour in the canned San Marzano tomatoes. Use a wooden spoon to crush the whole tomatoes against the side of the pot.
  5. Season with kosher salt and black pepper. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally to prevent scorching.
  6. Stir in the hand-torn fresh basil and the unsalted butter. Stir until the butter is fully emulsified and the sauce is glossy.
  7. Optional: Use an immersion blender if a completely smooth texture is desired.