This recipe makes enough sauce equal to about a standard jar of store bought sauce. It can be easily doubled or quadrupled to have enough to jar or freeze.
2 tablespoons extra virgin olive oil
2 cloves of garlic (peeled and chopped)
½ teaspoon salt
½ teaspoon pepper
2-28oz. cans of crushed San Marzano tomatoes
½ of a 6 oz. can of tomato paste
Heat oil in the pan and add the chopped garlic until it is just fragrant. Add the salt and pepper and the 2 cans of tomatoes. Cook on a low simmer for 20 minutes stirring occasionally to make sure it doesn’t stick or burn. After about 20 minutes, add the ½ can of paste and stir in well. Cook another 10 minutes at the same low simmer.