INGREDIENTS
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1 28-ounce can whole peeled tomatoes
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1 tablespoon extra-virgin olive oil (I prefer robust EVOO)
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1 teaspoon red wine vinegar
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1 large garlic clove. minced
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1 teaspoon table salt
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1 teaspoon granulated sugar
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1 teaspoon dried oregano
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1/4 teaspoon freshly ground black pepper