Let’s begin with blanching the tomatoes first. Clean wash and put a cross mark on the base of all tomatoes. This will help to peel the tomatoes easily.
Fill a wide pan with enough water and add slitted tomatoes to it. Once the water comes to a rolling boil, lower the flame and cover and cook tomatoes till it softens. It will take nearly 5 minutes.
Switch off the flame and let the tomatoes cool completely. Don't discard the water, you can use this as vegetable stock to make gravies and curries.
Remove the peel and chop tomatoes into chunks with knife and discard the seeds.
If you wish to have your pizza sauce smooth, at this stage pulse it in the mixer. Keep it aside.
Next heat oil in a heavy bottom pan. Add crushed garlic and chillies. Saute it for a while till the raw smell of garlic goes away.
To this add in the chopped onion, add some salt to help the onion cook faster and cook till slightly brown.
Mix in the blanched tomatoes. Cook them well. Add oregano, chilli flakes, red chilli powder and brown sugar.
Cover and cook for few more minutes till the sauce becomes thick. Test the taste and adjust the spices accordingly. In the last, tear few basil leaves roughly and add it into pizza sauce.
Cool and store in a glass jar under refrigeration if you are not using it right away. It stays good for almost a week.