Hand-crushed San Marzano tomatoes are the heart of this sauce, simmered low and slow with thinly sliced garlic and a pinch of red pepper flakes until the color deepens into that classic brick-red. A good olive oil goes in twice — once to bloom the garlic, once stirred in at the end for shine and richness — and torn fresh basil finishes it with a burst of green, herby brightness. The tomatoes are left a little rustic and chunky, so every spoonful has real texture instead of a smooth, blended puree. It's a slow reduction, not a shortcut, which is exactly what gives it that deep, roasted-tomato sweetness without relying on heavy seasoning. Ladle it over pasta, spoon it onto a pizza base, or use it as a dipping sauce — this one earns its place in a low-sodium kitchen through technique and good tomatoes, not 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
Pour the tomatoes and their juices into a large bowl and crush them by hand until broken into rough, uneven pieces — some chunks are fine.
Heat 3 tbsp olive oil in a large saucepan over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
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