Ingredients:

• 2 Tbs Extra Virgin Olive Oil
• 1 tsp fish sauce (anchovy sauce)
• 3 cloves garlic – minced
• 2 Tbs dry oregano
• 1/2 tsp red pepper flakes – more or less to taste
• 1 quart of tomato sauce
• Salt to taste
• 1/2 tsp of sugar (this reduces the acidity or bitter taste)
• 1/8 tsp of ground black pepper

Directions:

• Heat Olive Oil over medium to low heat in a saucepan.
• Stir in the fish sauce and garlic and heat for about a minute, making sure not to brown the garlic.
• Add the oregano and pepper flakes, stirring in.
• Add the tomato sauce and bring to a simmer.
• Season with salt, sugar, and black pepper.
• Turn the heat to low and simmer until slightly thickened and the oil rises to top, stirring occasionally.

*This sauce is great pressure canned into half-pint jars or frozen if you want to make it in bigger batches.