4 Cups of ripe cherry tomatoes
2 tablespoons garlic
1 teaspoon olive oil
1/8 cup water
4 leaves of basil chopped
In a medium sauce pan add olive oil, and garlic cook on medium till the garlic is translucent.
Pour in your tomatoes and basil.
Cook the tomatoes till they split open about 12 min.
You may need to add the water so they don' stick after they open, but it will have to boil off later so do it a bit at a time.
Let it cook down till it's the consistency you like. I like mine thick so I let it cook probably 20 to 30 minutes stirring constantly so it won't stick.
Then let it cool to room temp.
*This isn't a necessary step but my youngest doesn't like to eat skins of tomatoes so I do this:
Pour contents into blender and pulse till smooth.
It can be used right away or refrigerated for a week.
The pizza was a hit my family they didn't even wait to let the pizza cook before they were gobbling it up!