Rinse and chop 5 to 6 medium to large tomatoes (500 grams). Take the chopped tomatoes in a blender jar.

Crush tomatoes. Pulse or blend in intervals for some seconds. You can make a smooth purée if you want. You do not need to blanch tomatoes before crushing.

The photo below shows the consistency of the crushed tomatoes. If using canned tomatoes, then add 2 cups canned crushed tomatoes or about one 15 ounce can of crushed tomatoes.

Heat ¼ cup olive oil in a pan. Add 2 teaspoons minced garlic. Sauté garlic for 5 to 6 seconds on a low heat. You do not need to brown the garlic.

Next, add the crushed tomatoes.

Mix well.

Sauté for 4 to 5 minutes on low or medium-low heat. Season with salt as per taste and cover with a lid. Simmer for 25 minutes on low heat.

Simmer till the sauce has thickened and the tomatoes have softened completely. When tomatoes are cooked you will some oil specks on top or on the sides. But cook till the sauce thickens. Add ¼ cup chopped fresh basil.

Add two teaspoon oregano, and ½ tsp crushed black pepper, Mix very well and cook for a minute.

Let the sauce cool at room temperature before placing in a container.

When the sauce has cooled, you can use it right away as a pizza topping. Or else store the sauce in a clean or sterilized small to medium jar in the refrigerator or in the freezer.

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