3 cloves garlic, chopped

2 tbsp (30 ml) olive oil

2 cans (28 oz/796 ml each) San Marzano tomatoes

1 tsp dried oregano

1 tsp salt

½ tsp red pepper flakes

Fresh oregano leaves (optional)

In a large saucepan over medium-high heat, lightly brown the garlic in the oil. Add the tomatoes and crush with a wooden spoon. Add the dried oregano, salt and red pepper flakes.

Bring to a boil and let simmer for about 30 minutes or until the sauce thickens.

When ready to serve, add a few leaves of fresh oregano. Delicious with Potato Gnocchi.

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