Makes about 3 cups
Ingredients
3 Tbsp olive oil
2 anchovy filets
4 garlic cloves, minced
2 Tbsp chopped fresh oregano
¼ tsp red pepper flakes, or to taste
¼ tsp dried oregano
1 can (28 oz) whole peeled San Marzano tomatoes
salt and pepper to taste
½ tsp sugar
very small pinch baking soda
Directions
Pull oregano leaves from the stems and chop finely, discarding the stems.
In a medium saucepan over medium-low heat, add olive oil and anchovies. When anchovies begin to sizzle, stir in minced garlic and cook for 1 minute. Reduce heat to very low then stir in oregano and cook for 2 minutes. Add chili flakes and dry oregano then stir.
Pour tomatoes into a large bowl and crush them with your hands until pureed. Transfer crushed tomatoes to the saucepan and add salt, sugar, and black pepper, then stir to combine. Stir in a very small pinch of baking soda.
Raise heat to medium and gently simmer for 35-40 minutes, stirring occasionally. Taste for seasoning and remove from heat.