Ingredients:

  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (1g) dried oregano
  • ½ tsp (3g) granulated sugar
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 60 to 90 seconds until translucent and nutty, ensuring it does not brown.
  2. Pour in the crushed tomatoes, dried oregano, sugar, salt, and pepper. Increase heat to medium-high and bring to a gentle bubble.
  3. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate slightly, creating a glossy appearance.
  4. Remove from heat and stir vigorously for 30 seconds to emulsify. Let the sauce cool for 5 minutes before applying to flatbread.