Combine in blender
20 grams extra virgin olive oil
5 garlic cloves
8 grams fine sea salt
0.3 gram dried oregano
0.5 gram chile flakes
spoonful of San Marzano tomato and sauce
Blend briefly to emulsify oil
Add
Remainder of 28 oz peeled San Marzano tomatoes
Pulse several times until broken down
Do not over blend
Store in mason jar for one week
Mr. Yeehaw 