This rich, deep-red sauce starts with garlic-infused oil bloomed with oregano, basil, and thyme until the kitchen smells incredible, then gets simmered down with crushed tomatoes into something thick, glossy, and full of flavor. A touch of sugar balances the acidity, while a pinch of red pepper flakes adds a gentle kick if you want it. It only takes about 15–18 minutes on the stove to go from bright and loose to concentrated and spoon-coating, making it an easy homemade upgrade over anything from a jar. Ladle it onto your favorite crust, spread it on flatbread, or spoon it over baked chicken parm for a quick weeknight dinner. It's a solid, reliable option for a gluten free kitchen, since the sauce itself is just tomatoes, herbs, and pantry staples doing all the work. Make a double batch and freeze the extra — you'll want it on hand for pizza night any time the craving hits.
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Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
Add the oregano, basil, and thyme directly to the oil and stir for about 30 seconds, until fragrant.
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