Smooth Red Pizza Sauce

Ingredients

1 ½ tablespoons extra-virgin olive oil

1 clove garlic, chopped

1 ½ teaspoons fine sea salt

¼ teaspoon dried oregano

1/8 teaspoon habanero flakes

28-ounce whole San Marzano pee|ed tomatoes

Directions

Place a colander over a large bowl. Drain the tomatoes for 10 to 15 minutes.

Put the olive oil, garlic, salt, oregano, and chile flakes in a blender. Add just a spoonful of tomatoes and blend briefly until the garlic and oil have emulsified. Then add the rest of the tomatoes and blend very quickly, with brief pulses only, until all the ingredients are combined. Overblending releases water from the tomato pulp and makes the sauce too thin.

Notes

Freeze in 3 small containers