Pour some oil into a small pan and then add the peeled tomatoes after draining them and mashing them with a fork. Add the sage (or laurel) leaves and the salt. Let cook for at least 10-15 minutes. Later, after taking the pan off the fire, remove the sage ( or laurel) leaves and, at this point only, add the Aceto Balsamico di Modena and stir. This sauce is excellent when served with spaghetti together with raw butter and grated Parmesan cheese.