Homemade Marinara Sauce

Instructions

1. Open two 800g (28oz) cans of whole peeled tomatoes (San Marzano if you can find them) and crush them by hand in a bowl, discarding any tough cores or stem ends you find.
2. Warm about 60ml (1/4 cup) of olive oil in a wide pot over medium heat, then add 4 to 6 thinly sliced garlic cloves and cook gently for 1 to 2 minutes until fragrant and just barely golden, watching closely because burnt garlic turns bitter.
3. Stir in a pinch of red pepper flakes if you like a little heat and let it bloom in the oil for about 20 seconds to release its aroma.
4. Carefully pour in the crushed tomatoes (they may splatter), then add a teaspoon of salt and stir to combine, scraping up anything stuck to the bottom of the pot.
5. Bring the sauce to a gentle simmer, then lower the heat so it bubbles slowly and cook uncovered for 30 to 40 minutes, stirring occasionally, until it thickens and the oil takes on a deep red color.
6. Tear in a handful of fresh basil leaves during the last 5 minutes of cooking, then taste and adjust with more salt or a small pinch of sugar if the tomatoes are too acidic.
7. Finish with a splash of fresh olive oil off the heat for richness and shine, then serve immediately or cool and store, as the flavor deepens even further overnight.