Pizza Sauce

Ingredients

• 28 ounces canned whole peeled tomatoes – drained, hand-crushed
• 1 tsp fine sea salt
• 1 tbsp extra-virgin olive oil
• 4 leaves fresh basil leaves – torn

Instructions

1. Pour the canned whole peeled tomatoes into a fine-mesh strainer set over a bowl and let drain for 5 minutes; reserve the strained juice.
2. Transfer the drained contents to a bowl and crush firmly by hand until mostly smooth with small pieces, 1–2 minutes, or pass through a food mill for a smoother texture.
3. Stir in the fine sea salt and the extra-virgin olive oil until evenly combined.
4. Fold in the torn fresh basil leaves.
5. Adjust consistency with a little reserved juice at a time until the sauce is thick and spoonable, not watery.
6. Let rest at room temperature for 15–30 minutes so the flavors meld.
7. Use about 1/4 cup per 12-inch pizza, spreading in a thin, even layer; refrigerate leftovers in an airtight container for up to 3 days.