Ingredients

• 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
• 1/4 cup extra-virgin olive oil
• 7 garlic cloves, peeled and slivered
• 1 small dried whole chile, or pinch crushed red pepper flakes
• 1 teaspoon kosher salt
• 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Instructions

1. Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can, slosh it around to get the tomato juices, and save for later.
2. Heat the oil in a large pan over medium heat. When it is hot, add garlic.
3. As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add the whole chile or red pepper flakes, oregano (if using), and salt. Stir.
4. Place basil sprig, including stem, on the surface and wait to submerge until after it wilts. Simmer sauce until thickened and oil on the surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.)
5. Discard basil and chile (if using).

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