Frank's Marinara Sauce

• 3 28-oz. cans Italian plum tomatoes, whole or crushed (I like San Marzano)
• 1/2 cup olive oil
• 6 cloves garlic, lightly smashed
• 1 Tbs. kosher salt; more as needed
• 1/4 cup chopped fresh basil
• 1 tsp. freshly ground black pepper
• 1/4 tsp. dried oregano

If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 min. to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed. Proceed with the spaghetti and meatballs recipe, or let cool and refrigerate for up to four days.