Marinara Sauce

Ingredience

3 tbsp extra-virgin olive oil

3–4 garlic cloves, sliced

1 can (28 oz / 800g) whole peeled tomatoes (Alessi)

Large pinch dried oregano

2–3 basil leaves (optional)

Salt to taste

Pokyny

Crush the whole peeled tomatoes by hand in a bowl.

Heat olive oil in a pan over medium-low.

Add sliced garlic and cook until lightly golden (not brown).

Add crushed tomatoes, salt, oregano, and basil.

Simmer gently 15–18 minutes (larger volume needs slightly more time).

Taste and adjust salt.

Remove garlic if you prefer and serve.