Heat oil in a saucepan on medium heat.
Crush two garlic cloves with the heel of your hand.
Add to olive oil and sauté until golden brown.
While the garlic browns, pour the tomatoes into a bowl.
Squeeze with your hands to break them up.
Once the garlic is browned, add tomatoes and their juice to the saucepan with the garlic.
Simmer over low heat for 45 minutes, adding water to keep the sauce from becoming too thick.
Pomodoro sauce should be a rich red color.
If it turns brick red, it’s too thick.
Salt and pepper to taste.
For convenience, make up a large batch and freeze smaller portions in freezer bags.