makes 2 1/2 cups of sauce
2 tablespoons olive oil
1 tablespoon grated garlic
16 ounce can crushed tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon coarsely ground black pepper
1 teaspoon salt
1. Heat oil in a medium saucepan over medium high heat until shimmering. Add garlic and cook for about a minute. Don’t let the garlic take on any color.
2. Stir in tomatoes.
3. Sprinkle in basil, oregano and pepper. Mix well.
5. Gently whisk in salt, remove pan from heat. Set aside until sauce comes to room temperature.
7. Transfer to a bowl and cover with plastic wrap. Refrigerate until ready to use.