Ingredients:
Ripe Tomatoes: 500g (about 1 lb), or 1 can of quality chopped tomatoes
Garlic: 2 cloves, finely chopped
Olive Oil: 2 tablespoons
Fresh Basil: A handful of leaves, torn
Dried Oregano: 1 teaspoon
Salt: To taste
Black Pepper: To taste
Sugar: 1 teaspoon (optional, to balance acidity)
Directions:
Step 1: Prepare the Tomatoes
Blanch and Peel (if using fresh tomatoes): If you’re using fresh tomatoes, blanch them in boiling water for 30 seconds, then transfer to ice water. Peel off the skins and chop the tomatoes finely.
Use Canned Tomatoes: If using canned tomatoes, simply open the can and set aside.
Step 2: Cook the Sauce
Heat the Olive Oil: In a medium saucepan, heat the olive oil over medium heat.
Sauté the Garlic: Add the finely chopped garlic and sauté for about 1-2 minutes until fragrant, but not browned.
Add the Tomatoes: Stir in the chopped fresh or canned tomatoes. Bring the mixture to a gentle simmer.
Step 3: Season the Sauce
Add Herbs and Seasoning: Stir in the torn basil leaves, dried oregano, salt, and black pepper. If the tomatoes are too acidic, add a teaspoon of sugar to balance the flavor.
Simmer: Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 4: Blend the Sauce (Optional)
Smooth the Sauce: For a smoother sauce, use an immersion blender to blend the sauce until smooth. Alternatively, you can leave it chunky for a more rustic texture.
Step 5: Cool and Store
Cool the Sauce: Allow the sauce to cool slightly before using it on your pizza.
Store: If making ahead, transfer the sauce to an airtight container and store it in the refrigerator for up to 5 days or freeze for up to 3 months.
Borrowed from:https://jamieolivereats.co.uk/jamie-oliver-pizza-sauce/