- 1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
- 2 small cloves garlic, smashed
- 1 tablespoon EVOO
- 2 teaspoons aged balsamic vinegar (the thicker and sweeter, the better)
- 1 teaspoon fresh oregano leaves
- A few fresh basil leaves
- Salt and pepper
In a food processor, puree the tomatoes, garlic, EVOO, vinegar, oregano and 2 basil leaves; season with salt and pepper. Transfer to a small saucepan and simmer gently over medium heat, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Transfer to a bowl, let cool to room temperature and stir in a few torn fresh basil leaves.