13 grams of garlic (2-4 cloves) chopped
8 grams sea salt
0.5 grams Dried Oregano
0.3 grams Red pepper flakes
20 grams Calabrian Chilis in Oil (5 Chilis stemmed removed)
15g Extra Virgin Olive Oil
28oz Can Whole Peeled Tomatoes
Scoop two tomatoes from the can and place in a blender.
Add chopped garlic, sea salt, oregano, Calabrian chilis (stems removed, seeds intact) and extra virgin olive oil. Blend until liquid.
Add remaining tomatoes from the can excluding the liquid to the blender.
Blend once or twice on pulse for a thicker sauce.
Move to container.