A basic but delicious tomato base for any pizza.
Chop about 500g of peeled tomatoes and place in a large bowl. Using your hands or immersion blender break the tomatoes down so that they’re chunky but not completely liquid.
In a medium saucepan placed over medium heat, heat the olive oil, chopped onion, fresh oregano, basil, and red chili flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add 2 cloves of garlic and continue to cook for another 30 seconds to a minute.
Add the prepared tomatoes along with the 2tsp sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavour you can continue to simmer the sauce for up to 15 more minutes. Use the sauce for pizzas immediately or allow it to come to room temperature before storing in containers.
Sauce can be refrigerated for up to 1 week or frozen for up to 3 months.