- ¼ cup olive oil
- 4 large garlic cloves, very finely chopped
- One 26-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- ¼ teaspoon salt
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook just until fragrant, no longer than a minute. Add the tomatoes, 1 cup water, oregano, sugar, and salt. Bring the mixture to a simmer, reduce the heat to medium, and simmer for 15 minutes longer.