1 28-ouncecan crushed Italian-style tomatoespreferably Sclafani or Bianco Di Napoli
1teaspoondried oregano
1/2teaspoondried basil
1/4teaspoongarlic powder
1/2teaspooncoarse sea salt
Instructions
Dump tomatoes into a medium bowl. Measure in dry ingredients; stir thoroughly.
Notes
Use your favorite crushed canned tomatoes. I prefer Sclafani—they have great flavor and are crushed to just the consistency I like. Not too coarse, still a little pulpy.