Open the 28ouncecan of San Marzano tomatoes and pour the tomatoes and their juices into a food processor, blender, or a container for a food mill.

If using a food processor or blender: pulse on high about 20–25 times, stopping when the tomatoes are smoother but still have some chunks. If using a food mill: pass the tomatoes through once using a medium or coarse disk to retain some texture.

Remove any large stems from the basil leaves. Stack the 8–10 fresh basil leaves, roll them tightly, and slice across the roll to create a rough chiffonade.

Transfer the processed tomatoes to a bowl if needed, add the chiffonaded basil and 1 teaspoon sea salt, and stir until evenly combined.

Serve.