2 T olive oil

2 anchovy fillets

3 cloves garlic minced

2 T finely chopped fresh oregano leaves

1/4 t-1/2 t red pepper flakes

1/2 t dried oregano

1 28 oz can whole peeled tomatoes (preferably San Marzano) crushed

salt to taste

1/2 t white sugar

1 pinch freshly ground black pepper

1 sm pinch baking soda

Heat olive oil over med-low heat in saucepan; stir anchovy fillets into olive oil and cook stirring often until the fillets begin to sizzle about 1 min.  Mix garlic into oil and cook just til fragrant 1 min more.  Add fresh oregano and reduce heat to low; cook til oregano is wilted 2-3 more min.

Mix red pepper flakes dried oregano and tomatoes into mixture.  Bring sauce to simmer and season with salt sugar and black pepper.  Turn heat to low; simmer sauce til thickened and oil rises to the top 35-40 min stirring occasionally.

Stir baking soda into sauce mixing til combined.