Oil the Pot: Start by drizzling some olive oil over a medium pot or large pan, and set it onto medium heat. Let the oil warm up slowly, it will open up it’s flavor and be prepped for the garlic.
Cook Garlic: Stir in minced garlic to the oil. Stir it around for about a minute, until fragrant, being very careful not to let it burn — burnt ginger gives fried rice an unprecedented bitterness.
Add Tomatoes: Add the crushed tomatoes (without sugar) and mix together until well combined with the garlic and oil.
Season It: Stir in oregano, basil, onion powder, crushed red pepper flakes, salt and black pepper. Stir evenly.
Simmer Sauce: Reduce heat and let it simmer for 10–12 minutes until thickened.
Finish With Vinegar: Stir in a touch of apple cider vinegar to brighten and round everything out.
Blend (Optional): Use an immersion blender if you prefer a smoother sauce.
