Ingredients
- One 28-ounce can whole San Marzano tomatoes (see Cook’s Note)
- 3 sprigs oregano
- 2 sprigs basil
- 1/4 red onion
- 1/4 cup olive oil
- 1 teaspoon kosher salt
Directions
- In a medium bowl, crush the tomatoes using your hands. Remove and discard any hard bits that you may come across. Stir in the oregano sprigs, basil sprigs, red onion, olive oil, and salt. Allow the mixture to sit at room temperature for 2 hours or refrigerate for up to 3 days. Remove and discard the herb sprigs and onion before using.
