Marinara Sauce

1 28-ounce can whole San Marzano or other Italian tomatoes                  

1/4 cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Small dried whole chile, or pinch crushed red pepper flakes

1 teaspoon kosher salt

1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste                   

1.

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.

2.

In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.

3.

As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.

4.

Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

This is the third recipe for Marina Sauce that I have posted over the years--one was Marcella Hazan's and another was Mario Batali's so I am going with some heavy hitters. This one is from Lydia Bastianich, who's most recent cookbook, 'Lydia's Common Sense Italian Cooking' made the New York Times short list for cookbooks in 2013, so I thought this was worth adding to the collection.