Start by opening your can of San Marzano tomatoes. Pour them into a bowl and get ready to crush them.

You can use your hands or a fork, just make sure to break them down into small pieces while still keeping some texture.

Take out a saucepan and heat up your olive oil over medium heat. Once it’s warm, toss in your minced garlic and let it sizzle for a minute or two.

Be sure to keep an eye on it and avoid letting the garlic brown—it can turn bitter fast.

Carefully pour your crushed San Marzano tomatoes into the saucepan. Then, sprinkle in your dried oregano, dried basil, salt, and black pepper.

If you want to balance out the acidity of the tomatoes, go ahead and add a pinch of sugar. Stir everything thoroughly to ensure it is well combined.

Now, lower the heat to a gentle simmer and let your sauce cook for about 30 to 40 minutes. Stir it occasionally to make sure everything is mingling nicely.

You’ll know it’s ready when the sauce has thickened slightly and coats the back of a spoon.

Time for a taste test! Grab a spoon and give your sauce a try. Feel free to adjust the seasoning to your liking.

Add more salt, pepper, or herbs if you think it needs it. If you prefer a smoother sauce, you can blend it with an immersion blender until it’s nice and velvety.