- 1/4 cup olive oil
- 3 garlic cloves, crushed
- 3 16-ounce cans of peeled, whole Italian plum tomatoes, such as San Marzano
- 1 teaspoon Sicilian oregano (optional)
- 1 teaspoon salt (or to taste) Today's food marathon begins with what
- 1 teaspoon freshly ground black pepper
Adapted from runnersworld.com
Heat oil in a saucepan over medium. Add garlic and saute until golden brown, about three minutes. While garlic browns, pour tomatoes into a bowl. Squeeze with your hands to break them up. Add tomatoes and their juice to the saucepan. Add oregano (if using), salt, and pepper.
Simmer on low for 45 minutes. Add a little water if needed to keep sauce from becoming too thick (it should be bright red; if it turns brick red, it's too thick). To make oreganata, simmer sauce with sprigs of fresh oregano. Make arrabiata by adding red pepper flakes to taste. Makes six one-cup servings.