- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans petite diced tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.