Food Network publishes a recipe for Italian pizza sauce provided by Don Pintabona. The recipe involves cooking canned, whole, peeled tomatoes with onion, garlic, basil, oregano and olive oil for about 30 minutes. It is available at FoodNetwork.com.
Open a 28-ounce can of whole peeled tomatoes, and pour the contents into a mixing bowl. Roughly crush and break the tomatoes into slight chunks by hand or with a fork. Add 2 tablespoons of olive oil to a heavy 2-quart sauce pot. Heat the oil over a medium-high flame, and add one small finely diced onion to sauté until soft and slightly translucent. Add a peeled and minced clove of garlic, and continue to sauté for about one minute until the garlic becomes golden.
Pour the crushed tomatoes into the pot, and stir well. Bring the pot to a simmer. Season the tomatoes with a pinch of salt and freshly ground black pepper to taste. Add three to four fresh basil leaves and a teaspoon of dried oregano; for a sweeter sauce, add a pinch of sugar. Cook the tomatoes at a simmer over low heat for at least 15 minutes, stirring often.
To store the sauce, cool it down and seal it in an airtight container. Use the sauce within one week.