How to make it
5 steps. Take it one step at a time.
Pour the whole peeled tomatoes
Pour the whole peeled tomatoes into a large bowl and crush them by hand or with a fork until they are broken down into small, chunky pieces.
Heat the olive oil
In a large skillet or saucepan, heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Sauté for about 2-3 minutes until the garlic is fragrant and just beginning to turn golden (do not let it brown).
3 minCarefully stir in the crushed tomatoes and their juices
Carefully stir in the crushed tomatoes and their juices. Add the dried oregano and salt. Increase the heat to medium to bring to a simmer, then lower the heat to maintain a gentle bubble.
20 minSimmer the sauce uncovered
Simmer the sauce uncovered for about 20-25 minutes, or until the sauce has thickened slightly and the oil has separated from the tomatoes. Stir occasionally.
25 minStir in the fresh basil leaves
Stir in the fresh basil leaves. Taste and adjust salt or red pepper flakes as needed. Remove from heat and serve immediately.
A little kitchen wisdom
For the best flavor, use high-quality San Marzano tomatoes. Crushing them by hand provides a superior rustic texture compared to blending.
