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Slice in half your canned tomatoes lengthwise. Discard their inner juices and seeds by using a teaspoon.
Transfer the tomatoes into a blender, and add in any pulp left in the can, removing any seeds. Blend for a few seconds, until you have a smooth tomato pulp.
Add a pinch of baking soda and mix. If the sauce is still too acidic, just add another pinch of baking soda. Then season with a generous pinch of fine sea salt and your sauce is ready.