Pick your tomatoes. Cento San Marzano tomatoes are far and away my favorite for marinara. They have fabulous, rich tomato flavor that make them great for sauce. Red Gold are my second choice. I find both in my local grocery store

Pour the tomatoes into a large bowl and use your hands to crush them into small pieces

Chop the garlic finely - I prefer chopping the garlic rather than using a garlic press for this recipe

Heat the oil in a pan, add the garlic, oregano and red pepper flakes (if using) and cook for 30 seconds - be careful not to burn the garlic. If you do (and we all have) throw it out and start over otherwise, the sauce will have a burnt flavor

Add the tomatoes and salt to the pan and stir. Bring to a boil, reduce the heat and simmer for 10 minutes

Taste the sauce and adjust the seasonings as needed. If it tastes flat - add a bit more salt, bland - a pinch of red pepper, acidic - a 1/2 tsp sugar. Cook for 10 minutes more

Meanwhile - cook the pasta according to the package directions and reserve a cup of the pasta water before draining. My favorite gluten free pasta is Tinkyàda brand, found at large grocery stores, Whole Foods and local co-ops

Add the cooked pasta to the pan of hot sauce and stir to combine. If the sauce is too thick, add a bit of the pasta water

Serve with a sprinkle of grated parmesan cheese and enjoy!