Vegan Italian Marinara Sauce

2 tablespoons extra virgin olive oil

3-4 cloves garlic, minced

1 can (28 oz) crushed tomatoes (or tomato purée)

1 teaspoon dried oregano

1 teaspoon dried basil (or fresh, if preferred)

½ teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

1 teaspoon sugar (optional, helps cut the acidity of the tomatoes)

Fresh basil or parsley for garnish (optional)

Heat the olive oil in a medium saucepan over medium heat.

Add the minced garlic. Cook for about 30 seconds until fragrant; be careful not to burn it.

Pour in the crushed tomatoes (or purée) and stir.

Add the herbs and spices—dried oregano, basil, red pepper flakes, and salt and pepper to taste. If using sugar, add it now to balance the acidity of the tomatoes.

Simmer  the sauce on low heat for 15-30 minutes, stirring occasionally. The sauce will thicken and develop its flavor.

Taste and adjust  seasonings if needed. You can add a bit more salt, pepper, or herbs based on your preference.

Serve over pasta, pizza, or as a dip. Garnish with fresh basil or parsley if desired.