Cut the ends off of the tomatoes.
Fill a large stock pot with enough water to blanch the tomatoes.
Bring water to a boil and place 8-10 tomatoes in the pot for 30 seconds, then transfer to an ice bath for 30 more seconds. Repeat with all tomatoes.
Peel the tomatoes and cut in half. Remove the seeds over a strainer to save juice.
In a large pot, add olive oil and let it get hot but not smoking.
Add tomatoes, mash, and add salt. Bring tomatoes to a strong simmer, mashing and stirring on and off for 45 minutes.
Turn off the heat and add infused olive oil.