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Ingredients
- 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label)
- 1 teaspoon Kosher salt
- EVOO – Extra Virgin Olive Oil
Yield
Serves: about 2 cups
Preparation
Hand-crush the tomatoes into a saucepan and add in any leftover juices from the can. Stir in the salt and a drizzle of EVOO. Simmer until thickened, about 15 minutes. Let cool to room temp.