In a large pot heat 2 tablespoons of olive oil, 2 minced garlic cloves and a pinch of red pepper flakes over medium heat until fragrant, 1 to 2 minutes. Add two 28 ounce cans of crushed tomatoes with juice and season with salt and pepper. Cook at a rapid simmer, stirring occasionally, until thickened, about 15 minutes. Makes 4 cups. Store in airtight containers or mason jars to use within the week. This rustic marinara sauce freezes well too.
Recipe from Everyday Food 03/2009.
