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.
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