This sauce starts with garlic slowly bloomed in olive oil until fragrant and just turning golden, then simmered with crushed San Marzano tomatoes until the color deepens into a rich, brick-red base. Dried oregano and a pinch of red pepper flakes build warmth and depth, while torn fresh basil stirred in at the end keeps everything bright and fragrant. The long, low simmer is what does the real work here, coaxing out natural sweetness from the tomatoes and concentrating the flavor without needing much else. It ladles beautifully over zoodles, roasted spaghetti squash, or your favorite protein, and keeps well in the fridge for easy weeknight meals. This one is a great fit for an added salt free kitchen, letting the tomatoes and herbs do the talking instead of a heavy hand with the shaker.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes, if using, and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2–3 minutes. Watch closely — garlic can brown quickly and turn bitter.
Pour in the crushed tomatoes and stir to combine. Add the salt, black pepper, and dried oregano.
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