This will make enough sauce for one pizza. (I usually double it, and then divide it into separate tupperware containers and freeze one for later.)
- 1/4 cup extra-virgin olive oil (lately we have been using a little less)
- 4 medium garlic cloves, smashed
- 1 (28-ounce) can whole peeled tomatoes packed in tomato juice, drained
- 2 teaspoons dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 4 sprigs basil, leaves and stems reserved separately (to put on top of the pizza later)
Drain the tomatoes and put them into a blender or food processor. Add the basil to the blender or food processor. Puree.
Heat olive oil and garlic cloves in a wide saucepan over medium heat until lightly bubbling. Reduce heat to low and cook until garlic is just starting to turn brown, stirring occasionally so it doesn’t burn. When the garlic is starting to look brown, turn the heat up to medium and add the oregano and red pepper flakes, stirring constantly until fragrant, about 1 minute.
Dump the tomato/basil mixture into the pan and add the sugar. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until reduced. This will take several hours. You want the consistency such that if you drag a wooden spoon across the bottom of the ban, it won’t immediately fill in with sauce. Season to taste with salt.