Drain the tomatoes in a strainer (Note 2). Crush the tomatoes lightly with your hands to remove the excess juice. Let drain in the colander for a couple of minutes.
Blend: Place in a blender. Add salt, pepper, oregano, olive oil, and basil leaves. Pulse a few times until the sauce is slightly chunky; it should not be completely smooth. Alternatively, use an immersion blender. Adjust the taste with salt and pepper.
Notes
If using table salt, start with less and add more to taste; table salt is more potent than sea or Kosher salt.
You will not need the liquid, but don’t waste it either. It keeps well in the fridge in an airtight container for about 1 week. Use it to make soups, to add to stews or other sauces.