2 jars crushed dry-farmed tomatoes
¼ cup olive oil
7 cloves garlic, peeled and slivered
pinch of red chili pepper flakes or 1 whole small dried chili
1 teaspoon sea salt
1 large sprig basil
¼ teaspoon dried oregano, or more to taste
1. In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add the garlic.
2. As soon as the garlic is sizzling, add the tomatoes then ¾ – 1 cup water. Add the whole chili or red pepper flakes, oregano, and salt. Stir.
3. Place basil sprig, including stem, on the surface. Let it wilt then submerge in sauce. Simmer until sauce thickens and oil on surface is a deep orange, about 15 minutes. Discard basil and whole chili, if using.
Yield: 2 plus cups