Ingredients

o   4+ tbsp olive oil

o   6 cloves of garlic, smashed

o   ½ tsp red pepper flakes

o   28 oz can crushed or whole peeled tomatoes

o   1 tsp sugar

o   salt and pepper to taste

Directions

1.     Heat the olive oil, garlic, and red pepper flakes over low heat for 15-20 minutes, stirring occasionally. The oil should become very aromatic. Feel free to add additional olive oil as needed and lower the heat further if the garlic starts to brown too quickly.

2.     Add in the tomatoes and cook for another ten minutes (if using whole peeled tomatoes, smash them down with the back of a wooden spoon).

3.     Stir in the sugar with a hefty pinch of salt and pepper.

4.     Purée until smooth with an immersion blender (or in a stand blender).

5.     Taste and add more salt and pepper as needed.

Serve over pasta, in eggplant parm, lasagne, etc.