2Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the chopped garlic and sauté gently until fragrant, about 2 minutes, being careful not to brown it.
3Pour the San Marzano tomatoes into the saucepan. Crush them gently with a wooden spoon or your hands. Add 5 grams of fine sea salt and the black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, stirring occasionally, until the sauce has thickened.
