INGREDIENTS
28 oz
diced San Marzano tomatoes, drained and pressed to remove liquid
1/2 cup
unfiltered extra virgin olive oil
4 cloves
garlic, peeled and thinly sliced
1 tsp
dried basil leaves
1/2 tsp
dried oregano leaves
1/4 tsp
kosher salt
1/4 tsp
fresh ground black pepper
1/4 tsp
red pepper flakes