32 oz can San Marzano tomatoes
3 tablespoons good olive oil
1 large garlic clove, pressed or very finely minced
1 teaspoon dry oregano
3–4 cracks freshly ground black pepper
Kosher salt to taste (usually about 1 teaspoon)
Set a medium sized sauce pan over low-medium heat. Add olive oil and garlic and let warm. You don’t want to fry your garlic so it turns brown or crispy, simply warming in the oil for a minute helps release the flavors. Let it slightly bubble for about 30 seconds.
Open your can of tomatoes and with clean hands, crush the individual tomatoes with your hands into the pot, discarding any basil leaves and hard tomato cores. Discard juice left in can (or transfer juice to a container and save in fridge or freezer for another purpose, like adding to a soup!)
Add oregano, pepper, and about 1/2 teaspoon kosher salt. Bring sauce to a simmer and let cook for 10-15 minutes, smashing any larger tomato chunks with your spatula as it cooks. Season with additional salt to taste.