29ozfire roasted tomatoes(2 14.5 oz cans - diced, do not drain juices)
¼cupolive oil(extra virgin)
⅛teaspooncrushed red pepper flakes
Blend one of the 2 14.5 oz cans of fire roasted diced tomatoes. Mince garlic.
Heat large skillet and extra virgin olive oil to a medium heat. Add garlic to heated oil, cook until caramel in color but do not let it brown.
Add both cans worth of tomatoes (do not drain either), both diced and the blended portion, to the oil and garlic.Add seasoning: oregano, Italian seasoning, basil and crushed red pepper flakes. Stir to combine.
Once sauce is bubbling, reduce heat and simmer for 10 minutes. Taste, add salt if desired and continue to simmer for an additional 5 minutes. Simmer until sauce is thickened and the oil on the surface is deep orange in color.