WHOLE PEELED SAN MARZANO TOMATOES
EXTRA VIRGIN OLIVE OIL
CRUSHED RED PEPPER FLAKES (OPTIONAL)
KOSHER SALT & GROUND BLACK PEPPER
Gather & measure out your ingredients. Tip --> Since this sauce comes together with such few ingredients try to shop for the best-quality options you can (ie. a really good olive oil & look for the DOP certification on the San Marzano tomatoes to know they are authentic)!
Place the San Marzano tomatoes & their juices in a food processor & pulse to chop. I like to aim for a rough chop for some texture but pulse as chunky or as smooth as you'd like. Then set aside.
Add olive oil & garlic to a medium skillet or saucepan over medium-low heat. Cook 3-4 minutes stirring often to prevent browning & until the garlic is golden & fragrant. Add crushed red pepper flakes (if using) & cook 30 seconds - 1 minute longer.
Add chopped tomatoes to the skillet along with fresh basil, granulated sugar, & 1 1/2 teaspoons kosher salt & ground black pepper as desired. Increase heat to medium & simmer for 8-10 minutes. Remove & discard spent garlic & basil.
Once the sauce has simmered you can use it immediately to toss into pasta, serve with meatballs, layer into lasagna & more! Or store for later use.