Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 4 Garlic Cloves ((minced))
  • (2) 28-ounce cans Whole Peeled Tomatoes, with juices ((San Marzano))
  • 1 Tablespoon Tomato Paste
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Sugar
  • 1/4 to 1/2 teaspoon Red Chili Flakes
  • 2 Tablespoons Fresh Basil Leaves * ((chopped))
  • 1 Tablespoon Fresh Oregano **

Instruction

  • Start by sauteeing garlic with extra-virgin olive oil. This will only take 1-2 minutes, maximum, since garlic can easily burn. If garlic burns, it can turn bitter, so you always want to water garlic carefully.
  • Add San Marzano canned tomatoes with juices into the sauteed garlic. Add tomato paste, salt, pepper, and sugar. Reduce heat to LOW and let it simmer. You don't want to completely cover the pot with a lid or too much condensation will form. I suggest just partially covering the pot with a lid. 
  • Simmer on low heat for 2-4 hours, stirring often, to keep the sauce from burning on the bottom of the pan. After the sauce has simmered, add in the fresh herbs, basil and oregano, and red chili flakes. Taste for seasonings and add more salt and pepper, if needed. 
  • Serve with fresh pasta and freshly grated parmesan cheese.