The ingredients: 4 cans peeled tomatoes; small onion, garlic, oregano (fresh or dried), bay leaves, tomato purée (I just use half this tube), black pepper, about 2 tbsp balsamic vinegar, and some oil for sautéeing onion and garlic before adding the rest of the ingredients. Cook it all up for about 20 mins to half an hour. Cool and remove the bay & oregano leaves before processing to make a smooth sauce. This amount made about 3 ice cream tub containers, which was plenty to cover four cookie trays of pizza! In fact, less than half the sauce was actually used, so I put the rest in the freezer for next time.
I use cookie trays and bake the pizza in the oven for about 20 mins at 180C, for thin crusted pizza. Everyone has their own favourite toppings, but I put the sauce down first and add the grated mozzarella last, over whatever toppings I want on my pizza as the mozzarella browns a bit, which I like. Delicious delish! If there is any leftover pizza, it also tastes great warmed up the next day.