Serves 6 to 8
This quick, easy tomato sauce has a real kick. It will liven up any meal, but it’s especially great with penne.
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 hot red pepper, halved and seeded
1 teaspoon dried oregano
1 teaspoon dried basil or 4 to 5 fresh basil leaves, cut into ribbons
½ teaspoon crushed red pepper flakes
Sea salt
Pour the tomatoes and their juices into a large mixing bowl and use your hands to break up the tomatoes until chunky.
In a skillet, warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the hot red pepper, oregano and dried basil (if using) and cook, stirring constantly, for 1 minute.
Add the tomatoes and their juices. Remove the hot red pepper halves and add the red pepper flakes. Bring the sauce to a boil.
Lower the heat to medium-low, cover, and cook, stirring every 5 minutes, until the oil has separated and shows on the sides of the pan, 20 to 25 minutes. Taste and add salt if needed.
This sauce will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.
Before serving, add the fresh basil (if using).