- 1 28 ounce can canned San Marzano-style peeled plum tomatoes
- ½ cup any Rocky Mountain Olive Oil Extra Virgin Olive Oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
Place tomatoes and olive oil in a blender. Pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper and mix until well combined.