Simplicity is best. This recipe is adapted from a favorite (now closed) Italian restaurant in Brooklyn, Franny’s.
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1 28 oz can of whole San Marzano tomatoes, drained
1 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp fresh ground pepper
In a food processor, mix ingredients until combined on pulse. I prefer it slightly chunky and not smooth or thin.