• 1 can (28 oz) good quality tomatoes (I like San Marzano.)
• 1 Tbsp garlic, minced
• 2 Tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp sugar
• ½ tsp red pepper flakes
• optional: 1 tsp oregano

Pulse tomatoes in a blender or immersion blender to get fairly smooth.

Put olive oil and garlic in a cool heavy bottomed pan. Always good to start garlic in a cold pan and slowly bring up to simmer to prevent chance of burning.

Once garlic start to perfume add tomatoes and seasonings to pan. Bring to a boil and then reduce heat to simmer.

Continue to simmer for about an hour to reduce and get sauce to right consistency.

If still too thin cook a little longer.

Let cool slightly and then taste.

Adjust seasoning to taste.

Do not buy anything but but whole tomatoes. They are always best quality.

Always buy fresh garlic, do not wimp out and buy processed!