Transform a can of whole peeled tomatoes into a flavorful sauce for pizza or pasta, simply by adding garlic, red pepper flakes, and fresh oregano.

• 3 tablespoons extra-virgin olive oil
• 2 minced garlic cloves
• ¼ teaspoon red-pepper flakes (optional)
• 1 can (28 ounces) whole peeled tomatoes
• Coarse salt and ground pepper
• 1 teaspoon minced fresh oregano leaves

1. In a medium saucepan, heat extra-virgin olive oil over medium-high. Add minced garlic cloves; cook until fragrant, about 1 minute.
2. Add red-pepper flakes (optional) and whole peeled tomatoes, breaking them up as you go. Season with coarse salt and ground pepper. Bring to a boil, then reduce to a rapid simmer.
3. Cook, stirring often, until sauce thickens, about 15 minutes.
4. Stir in minced fresh oregano leaves. (To store, refrigerate, up to 4 days, or freeze, up to 1 month.)

Makes 2½ cups.