1 (28 oz) can whole, peeled San Marzano tomatoes (Pomodori pelati)
about 2 tbsp extra-virgin olive oil
a pinch of dried basil
a pinch of sugar
salt and pepper, to taste
And here's what you do:
Get a big bowl and puree all the ingredients together. Really. It's that simple. For best results, run the tomatoes through a food mill. This will significantly reduce the amount of seeds in the sauce. But a food processor or an immersion blender will work, too. Then blend in the other ingredients, taste and adjust for seasoning, and you're done.
Use immediately or store, covered, in the refrigerator for up to three days. Can be frozen for up to a month.
Told you it was easy!