2 Tbs extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 tsp. kosher salt
1/2 tsp. dried oregano
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Yield: 6 servings (about 1/3 C. each)
Cooking Light May 2010
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