Garlic gets slowly steeped in olive oil until golden and fragrant, building a deeply savory base before crushed whole tomatoes go in for a long, gentle simmer. A pinch of red pepper flakes brings warmth, while dried oregano and fresh basil sprigs keep the flavor bright and herbaceous as everything thickens into a rich, glossy red sauce. It's the kind of recipe where you control every seasoning decision yourself, tasting and adjusting as it cooks down. That makes it an easy way to enjoy a classic homemade marinara while keeping a close eye on sodium. Toss it with pasta, spoon it over roasted vegetables, or ladle it into a bowl and top with extra torn basil for a simple, comforting meal.
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Combine the olive oil and smashed garlic cloves in a medium saucepan over medium-low heat. Cook, turning the garlic occasionally, until the cloves are golden and fragrant, about 6–8 minutes. Remove and discard the garlic cloves using a slotted spoon or fine-mesh strainer, leaving the infused oil in the pan.
Add the red pepper flakes to the infused oil and cook for 30 seconds, until fragrant.
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