(28 oz ) cans whole Italian style peeled tomatoes
T dried oregano
tsp kosher salt
garlic cloves, minced
large fresh basil leaves, coarsely chopped
tsp red pepper flakes (optional)
Place the tomatoes, including the juice from the cans, into a large stockpot Crush the tomatoes using the back of a large spoon or just squish them with your hand. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes. Remove from the heat and let cool. Stir in the garlic and basil. Add the red pepper flakes, if desired Add the sugar and Italian seasoning Use immediately or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months Bring to room temperature before using.