1 (28 ounce) can whole tomatoes, seeded and coarsely chopped
1 (28 ounce) can crushed tomatoes
2 sprigs fresh oregano, chopped fine (about 1 tablespoon)
1/4 cup flat leaf parsley, chopped fine
12 -15 leaves fresh basil, sliced thinly (i usually stack them and use a scissors)
coarse salt and black pepper (to taste)
Directions:
1. Heat deep skillet over medium-low to medium heat. 2. Add oil and garlic and crushed pepper flakes. 3. Let garlic begin to sizzle in oil (stir frequently to keep garlic from browning and turning bitter). 4. Add tomatoes and crushed tomatoes. 5. Stir in herbs and spices and let sauce come to a boil. 6. Reduce heat and let sauce simmer 10 minutes or until ready to serve. 7. Serve over your favorite pasta.
