Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 5 large cloves Garlic, slivered thin
  • 1/2 tsp Crushed Red Pepper Flakes
  • 28 oz Canned San Marzano Whole Peeled Tomatoes, crushed by hand
  • 1/4 cup Dry White Wine
  • 1 tsp Sea Salt
  • 2 tbsp Dried Sicilian Oregano
  • 2 tbsp Fresh Italian Parsley, finely chopped
  • 1/2 tsp Black Pepper, freshly cracked

Instructions:

  1. Place the olive oil and slivered garlic in a cold 12-inch heavy-bottomed skillet. Turn the heat to medium to allow the garlic to infuse the oil. Once the garlic is translucent and fragrant (approx. 2-3 minutes), stir in the dried oregano and red pepper flakes. Sizzle for exactly 30 seconds to bloom the essential oils.
  2. Deglaze the skillet by pouring in the white wine, scraping up any browned bits (fond) from the bottom. Simmer until the wine reduces by half and the sharp alcohol aroma has dissipated.
  3. Add the hand-crushed tomatoes and their juices along with the sea salt. Increase the heat to medium to bring to a steady simmer, whisking occasionally to encourage the emulsion of the olive oil and tomato juices.