In a large bowl, use your hands to squeeze the San Marzano tomatoes to get the correct consistency. You’re not looking for a refined sauce, so some pulp and chunks are fine. Next, pick out any basil leaves and tomato core if present in the canned tomatoes. Move the tomatoes to a large pan or pot and cook down the ingredients (including the Kosher salt, dried oregano, black pepper, and extra virgin olive oil) for 10 minutes. That’s it, your pizza sauce is ready.