This is fabulous for pizza sauce when making a simple, classic Pizza Margherita. My neighbor Heather used this last summer on their pizzas, and I swear, it was the best pizza I have ever eaten!!
I made a number of batches as my tomatoes came in and stashed it away in the freezer for pizza this winter.
Source: Heather Grove
3 T. extra-virgin olive oil
4 garlic cloves, minced
2 lbs. beefsteak tomatoes (about 4 large), cored, peeled, and cut into 3/4" chunks
1/2 t. sea salt
1/4 c. chopped fresh basil
sea salt and pepper
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and and fragrant, about 2 min. Stir in tomatoes and 1/2 t. salt. Bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15-20 min. Remove from heat. Stir in basil and season with salt and pepper to taste.