2 28-oz. cans san marzano tomatoes
1/4 cup extra-virgin olive oil
2 oz. fatback or salt pork, diced (optional)
1 small yellow onion, peeled and minced
2 cloves garlic, peeled and minced
6–10 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper
1. Drain tomatoes, reserving juice. Crush tomatoes with your hands into a bowl, gently removing and discarding any hard cores, skin, or tough membranes from stem ends. Set aside.
2. Heat oil in a large nonreactive saucepan over medium-low heat. If using fatback, add it to the pan and sauté until all fat has been rendered, about 5 minutes. Remove fatback with a slotted spoon and discard.
3. Add onions to pan and cook until golden, about 10 minutes. Add garlic and sauté until soft, about 3 minutes. Stir in tomatoes and reserved juice and season to taste with salt. Increase heat to high, and bring sauce to a boil. Immediately reduce heat to low and simmer until flavors have blended and sauce has slightly thickened, about 1 hour.
4. Stir in basil and oregano, and season to taste with salt and pepper. If not using immediately, refrigerate, covered, for up to a week.
MAKES ABOUT 5 CUPS