Yields approximately 13 ounces of sauce, enough for two 14′′ thin crust pizzas.
Remove the area where the stem connects to the tomatoes and crush the tomatoes with your hands or a potato masher until completely broken up. Pour tomatoes into a large fine mesh conical sieve over a large bowel. Allow the tomatoes to drain for an hour in the sieve separating the watery liquid from the pulp. Crush garlic clove using a garlic press. Combine tomato pulp, garlic, salt, black pepper, crushed red pepper and oregano. If the sauce is still lumpy continue to mash up with a potato masher until smooth. Avoid using a blender as it breaks the seeds releasing a subtle bitter flavor.
Heat up a sauce pan on the stove. Add the olive oil. Once that is shimmering or dancing, add the garlic.
Add the peeled, seeded and diced tomatoes to cool down the pan. Do not reduce heat. As tomato cooks, add more olive oil if needed.
Add oregano, fresh or dried. Do not stir the pan, let the tomatoes cook. Add salt at each step.
Once the tomatoes stop being diced cubes and are melting, stir and taste the sauce. Adapt as needed.
If the sauce is still lumpy use a submersion blender on low and dice up the bits. Allow the sauce to sit covered at room temperature for a few hours or refrigerate for up to 4 days. The sauce will taste better the next day; when possible make the day before.