Alright, let’s get real. Forget those fancy, complicated recipes for a second. Sometimes, the best food is the stuff your grandma used to whip up – simple, honest, and bursting with flavor. This Italian tomato sauce recipe is exactly that. It’s the kind of sauce that forms the backbone of countless Italian dishes, and once you nail it, you’ll wonder why you ever bothered with the store-bought stuff.

Ingredients:

• 1 (28 ounce) can of whole peeled San Marzano tomatoes (trust me, these make a difference!)
• 1/4 cup extra virgin olive oil
• 2-3 cloves of garlic, minced
• A pinch of dried oregano
• A pinch of red pepper flakes (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• A fresh basil sprig

Instructions:

1. Get your tomatoes in a bowl and crush them with your hands. Yeah, get messy! This gives the sauce a nice, rustic texture.
2. In a saucepan over medium heat, drizzle in your good quality olive oil. Once it’s shimmering, toss in the minced garlic. Cook it gently until it’s fragrant, about a minute – you don’t want it to brown or burn.
3. Pour in your crushed tomatoes and their juices. Sprinkle in the oregano and red pepper flakes (if using). Season generously with salt and pepper.
4. Toss in the fresh basil sprig. This adds a lovely subtle sweetness to the sauce.
5. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or even better, for an hour or two. The longer it simmers, the more the flavors will meld together.
6. Before serving, fish out the basil sprig. Give the sauce a final taste and adjust the seasoning if needed.

This sauce is fantastic on pasta, as a base for pizza, in lasagna, or with meatballs. It’s simple, it’s versatile, and it tastes like home. Enjoy!