Step 1

Add the canned tomatoes and a pinch of salt to a high-powdered blender (or food processor).

Step 2

Pulse a few times, about 10 seconds, for a slightly chunky texture.

Step 3

Pour into a small mixing bowl, tear in a few basil leaves and stir to combine. Give it a taste. Add more salt if necessary.

Step 4

Cover with plastic wrap (or transfer to a small jar) and leave at room temperature for up to 1 hour. Store in the refrigerator for up to 5 days. Freeze up to 3 months.