Made a variation of this.
Used 21oz of leftover canned san marzano and 8oz fresh cherry tomato medley. Used 1/2 tsp of garlic powder (our garlic was bad), 1/2 tsp dried oregano, 1 tsp salt, 3/4 tsp red pepper flakes, 1 large frah basil spring, and 1/4 cup olive oil. Cooked as stated in the recipe.
Note: I made this the previous night, ended jarring, and put in the fridge due to a power outage. We enjoyed it the following night and had developed more flavor, also let it simmer for 2 hrs before serving.
