I don’t want to take a can of whole tomatoes, seed them, chop them, etc so this is the sauce recipe I’m using until I get fresh tomatoes.
28 oz can of San Marzano crushed tomatoes
2 cloves of garlic, minced,
2 tbsp olive oil
salt and pepper
Sauté the garlic in hot olive oil until golden brown. Reduce the heat and add the tomatoes and cook at a low simmer, uncovered, for 20 minutes or until it thickens. Season with salt and pepper.
Feel free to mess around with dried or fresh herbs as well. I am not adding parsley.