- 1 28 ouncecan canned San Marzano-style peeled plum tomatoes
- ½ cup any RockyMountain Olive Oil Extra Virgin Olive Oil
- 1 teaspoongarlic powder
- 1 teaspoondried basil
- 1 teaspoonsalt
- ½ teaspoondried oregano
- ½ teaspoonground black pepper
Placetomatoes and olive oil in a blender. Pulse until smooth. Add garlic powder,basil, salt, oregano, and pepper and mix until well combined.