This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 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
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.