In a large pan:
1/4 c oil (I like flavored oil, like truffle)
1-2 large garlic cloves, minced
1/2 tsp basil
1/2 tsp oregano
2 pinches red pepper flakes
Cook on low heat 2 minutes, allowing the flavors to infuse the oil.
Do not let garlic brown, or the flavor will be bitter.
Add:
1 28 oz can crushed or diced fire roasted tomatoes
1 Tbsp water (use to rinse out the tomato can)
1 tsp salt
Stir.
Slow simmer on low for 15 - 20 minutes.
If you use the diced tomatoes, puree with an immersion blender.
