• 3 tablespoon extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 28 ounce can San Marsmo tomatoes, whole peeled
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 teaspoon red wine vinegar
  • 1 ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
Equipment:
Large saucepan

Directions:

  1. Heat oil in saucepan.
  2. Toast the garlic until fragrant, about 1 minute.
  3. Add the tomatoes, Italian seasoning, red pepper flakes, sugar, vinegar, salt and pepper and stir until well combined.
  4. Bring to a boil, then reduce heat to simmer for 10 minutes.
  5. Crush whole tomatoes as desired.
  6. Serve.

*Reserve leftover sauce for other recipes in an airtight container in the refrigerator.

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