- 1 can (28 to 32 oz.) San Marzano tomatoes (look for D.O.P. on the label)
- 1 teaspoon kosher salt
Using your hands, crush the tomatoes into a small saucepan; add the juices from the can. Stir in the salt and a drizzle of EVOO. Simmer gently over medium, stirring occasionally, until the sauce thickens a bit, about 15 minutes. Let cool to room temperature.