Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes, (optional)
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 teaspoon minced fresh oregano leaves
Preparation
In a medium saucepan, heat olive oil over medium-high. Add garlic; cook until fragrant, about 1 minute. Add red-pepper flakes (optional) and tomatoes, breaking them up as you go. Season with salt and pepper. Bring to a boil, then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in oregano leaves.
