Empty 1 (28-ounce) can of whole peeled San Marzano tomatoes the tomatoes into a food processor.

Quickly pulse 4 times to break down the flesh of the tomatoes without making a completely smooth puree. See note.

Peel 3 cloves of garlic, and mince into a small bowl.

Add 1/2 tsp of red pepper flakes to the bowl with the garlic.

Add 2 teaspoons of dried oregano to the bowl with the garlic.

Place 1 teaspoon of granulated garlic powder into another small bowl.

Add 1 teaspoon of granulated onion powder

1 tablespoon (about 15g) sugar

Kosher salt, to taste (perhaps 1/4 tsp)

Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering.

Add minced garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Add the tomatoes and stir to combine.

Add the garlic powder, onion powder, and sugar, and stir to combine.

Allow the sauce to come to a simmer, and then reduce the heat to low.

Cook until reduced to about 3 cups (about 30 minutes).

Stir 1/4 tsp of Kosher salt into the sauce, taste, and add additional salt or red pepper flakes if necessary.