Heat Olive Oil in a large pan, add crushed garlic , followed by finely chopped onions, carrots and celery giving a minute in between each addition. Saute them all together until Onion is translucent.
Add this stage add chopped Vine tomatoes,allow the whole thing to cook until the tomatoes get soft. Cover the pan with a lid while doing so as the tomatoes could splutter. Add tomato puree in between. This render’s the sauce the ting of colour. Some Sugar too , to counter the acidic flavour.
When the tomatoes are relatively soft, the skin begins to peel, turn off the flame and Basil leaves along with the stalk and set it aside to cool.
Puree them all together, season with oregano ,salt and pepper as needed.
Store them away in an airtight container into the fridge. it will stay fresh for a week.
Notes
Alternatively if you are unsure whether you would finish the sauce in a week, store a portion in the freezer for a later use. Defrost them and your pizza sauce is ready to go anytime.
If you are more concerned with the color of the sauce, you might as well reduce fresh tomatoes and add some tomatoes from the tin or increase the proportion of the concentrated tomato puree.