This is the only canned tomatoes I will use for marinara or pizza sauce; whole peeled or crushed. If it can’t be found, Blanco Dinapoli or Muir Glen are great alternative.
1 tablespoon olive oil
3 large cloves garlic, thinly sliced or 2 large cloves, crushed or finely minced
1 (28oz) can crushed or whole peeled SM San Marzano tomatoes (this is the only brand I will use for guaranteed perfect results)
1 teaspoon kosher salt (use 1/2 teaspoon if cooking down for pizza sauce)
Freshly cracked pepper, to taste
Optional add-ins: 2 tablespoons freshly chopped basil, 1 teaspoon sugar, pinch of oregano, pinch of red pepper flakes.
Before heating the pan, add the oil and garlic. Turn on the heat to medium and cook the garlic until fragrant.
If using whole tomatoes, crush them with your hands and add them to the saucepan (or use a blender); Add salt, pepper, and optional spices.
Simmer over low heat, stirring occasionally, about 30 minutes for marinara sauce or for about an hour for pizza sauce.
If adding basil, do so when removed from the heat.
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