1 28-ouncecan of Bianco DiNapoli whole-peeled tomatoes
1generous tbsp of extra-virgin olive oil
4 to 5fresh basil leavestorn and bruised
Fine sea saltoptional
Empty can of whole-peeled tomatoes with the juice into a large bowl. Add olive oil, basil and salt. Using your hands, crush the tomatoes, discarding any bits of skin, hard yellow shoulders or cores, until you end up with a textured yet silky sauce. Let sauce sit for about an hour so the flavors can marry.
Makes four 10-inch pizzas
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