Place the tomatoes, including the juice from the cans, in a large saucepan. Crush the tomatoes using the back of a large spoon or squish them with your hand. Stir in the oregano and salt. Simmer the tomatoes, uncovered, over medium-low heat until the sauce is thick and all the liquid has evaporated, about 50 minutes. Remove from the heat and let cool. Stir in the garlic and basil. Add the red pepper flakes, if desired. Use immediately, or refrigerate in a tightly covered container for up to 3 days, or freeze for up to 2 months. Bring to room temperature before using.
I use crushed tomatoes, rather than peeled. I also put the basil and garlic in at the same time as the oregano and salt. NBD, I like it, and it comes out really well.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 8 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1202.4mg||41 %|
|Potassium 802.5mg||21 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 14g|
|Protein 3.8g||5 %|
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Calories per serving: 84
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