Ingredients:

  • 28 oz canned San Marzano whole peeled tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 3 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Empty the canned tomatoes into a blender or food processor and pulse until the sauce is mostly smooth.
  2. Pass the tomato puree through a fine-mesh strainer to remove seeds and skin fragments for a professional finish.
  3. Place a saucepan over medium-low heat and add the olive oil. Once shimmering, sauté the minced garlic and red pepper flakes for 60–90 seconds until fragrant and translucent.
  4. Pour the strained tomato puree into the pan and stir in the dried oregano, basil, salt, pepper, and apple cider vinegar.
  5. Increase heat to medium and simmer uncovered for 15–20 minutes, stirring frequently until the sauce thickens and reaches a deep, mahogany color.