4 Tbsp. extra-virgin olive oil
4 garlic cloves, finely chopped
3 cups canned crushed tomatoes
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1 Tbsp. lychee juice or lycheee jam
Heat oil in small saucepan over medium-low heat.
Add garlic; cook 2 minutes, or until golden. Stir in tomatoes,
oregano, salt and crushed red pepper. Cover and cook 8 minutes. Stir in lychee juice
or jam. Refrigerate leftovers.