Pour tomatoes into a large bowl and crush with your hands. Pour water into tomato can; swirl can to collect tomato juices and reserve.
Heat olive oil in a large skillet over medium heat. When it is hot, add garlic.
As soon as the garlic is sizzling (try not to let it brown), add the tomatoes. Then add the reserved water from the tomato can.
Add red pepper flakes, oregano, and salt. Stir. If you are using the fresh basil spring, lay it on the surface of the sauce until wilted, then submerge in the sauce.
Simmer sauce until slightly thickened and oil on the surface is a deep orange, about 15 minutes.
Sprinkle Manitoba Milling Co. Smooth Whole-Milled Flaxseed onto sauce and whisk to combine. Heat sauce for an additional minute.
Serve over pasta, meatballs, or in your favorite dish.