• 2 Tbsp extra virgin olive oil
• 1 Tbsp garlic, sliced thin
• 1 Tbsp oregano, chopped
• 1 quart mixed cherry tomatoes, halved
• Kosher salt, to taste
• 1 cup Martone Street Campagna Marinara, or an all-purpose tomato sauce base
• 1 Tbsp basil leaves, chiffonade

1. Build the Soffritto — In a sauté pan, heat the olive oil over medium-low heat. Add the garlic and oregano and sauté until fragrant, about 30 seconds. There should be no color on the garlic.
2. Add the Tomatoes — Add the cherry tomatoes to the pan and continue to sauté, seasoning with a little salt, about 3 to 4 minutes.
3. Cook Until Dry — The tomatoes will release their juices. Continue cooking until fairly dry, about 5 to 6 minutes.
4. Add the Sauce — Stir in the Martone Street sauce (or tomato base) and reduce any residual liquid, about 3 to 4 minutes.
5. Finish with Basil — Add the basil and mix to incorporate.
6. Check Consistency — The sauce should be chunky, fresh looking, and not too thin.
7. Adjust Seasoning — Taste and adjust salt as needed.

Chef's Note: Oregano goes into the soffritto with the garlic so it blooms in the warm oil, rather than staying raw and sharp the way it would tossed in at the end with the basil.