>>717234996
Those aren't "actually" san marzano tomatoes, they're some bullshit californian varietal. They're still good, though, so fuck it. They're really cheap around here so whenever I make tomato sauce that's what I use.
>open
>dunk into big ass bowl
>rinse cans with a little water to get the juice out
>take my immersion blender and go to town
>if you ain't got one just blend it
>or smash it up with your hands whatever just crush it up as best you can whatever
>oil pot
>generously
>get it hot
>fry some (a metric fuckton) of garlic for a little bit
>dump some basil in there, fresh dried it don't matter just don't fry the dried very long like just for a microsecond
>dump the blended tomato gunk into the pot
AND THIS SHIT RIGHT HERE IS THE SECRET INGREDIENT FOR ANON'S AWESOME SAUCE THAT EVERYONE LOVES EVEN YOUR WHORE OF A SISTER:
>this shit right here
>pic related
>the trick
>this shit
>think you need tomato paste?
>wrong faggot you need this shit
>dunk the whole bottle in
>stir for a bit, bring to a simmer, lower the heat, wait
>taste
>maybe add some salt, maybe don't, depends on what tomatoes you actually used
And you have enough sauce to last you a couple of weeks. Freezes well.