New York Times' Classic Marinara Sauce

🥘 Ingredients

• tomatoes 1 28-oz can
• garlic 7 cloves
• chili pepper flakes 1 heaping tsp
• oregano ¼ tsp
• kosher salt 1 tsp
• basil sprig 1 large

1. 1

   Pour tomatoes into a large bowl and crush with a fork . Pour 1 cup water into can and slosh it around to get tomato juice. Reserve.
2. 2

   In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic . As soon as the garlic is sizzling (do not let it burn) add the tomatoes, water, chili pepper flakes or TJ's Bamba Hot Pepper Sauce, oregano , and kosher salt . Stir.
3. 3

   Place the basil sprig (including stem) on the surface like a flower. Let it wilt, then submerge in sauce.
4. 4

   Simmer until sauce has thickened and oil on surface is a deep orange, about 10 minutes .
5. 5

   Taste and season as needed. Discard basil.