1. Pulse the canned tomatoes with a food processor or just stick an immersion blender right into the can.
2. Pour into a saucepan and cook uncovered over medium heat for about 40 minutes.
3. The sauce should reduce to about half. Stir occasionally to make sure it’s not burning. Add the sugar and salt about halfway through the cooking.
4. Remove from heat and let cool. Can be refrigerated for up to 2 weeks in an airtight container.