Ingredients
2 tbsp (30 ml) extra-virgin olive oil
4 cloves garlic, crushed
Generous pinch red pepper flakes
1 tsp (2 g) dried oregano
3 tbsp (50 g) tomato paste
2 (28-ounce) cans whole peeled tomatoes
1 large sprig basil
Kosher salt
2 tbsp (1 ounce, or 28 g) unsalted butter (optional)
Preparations
In a large pot, combine oil and garlic, and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute.
Add tomato paste and cook, stirring, until paste has softened and blended with oil, about 3 minutes.
Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth. (Alternatively, use potato masher to crush tomatoes or crush tomatoes by hand before adding to pot.)
Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.
Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.
Notes
If you prefer a more rustic, chunky texture, or if you don't have an immersion blender, you can hand-crush the whole tomatoes with their juices before adding them to the pot, or use a potato masher to smash them in the pot; just keep in mind that will also leave chunks of crushed garlic in the sauce.
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