Pizza sauce

Pick the fresh oregano leaves off the stems and chop them.

Heat the olive oil in a saucepan over medium low and add the anchovy fillets.

When the anchovy sizzles add the minced garlic and cook about 60 seconds without browning it.

Turn the heat as low as it goes, stir in the fresh oregano and cook it in the oil a couple of minutes.

Add the red chili flakes and the dry oregano.

Crush the canned tomatoes in a bowl by hand until they are a puree.

Add the crushed tomatoes to the saucepan, raise the heat to medium and bring to a simmer.

Stir in the salt, sugar and black pepper.

Simmer about 35 to 40 minutes, and do not skim the oil off.

Stir in a very tiny pinch of baking soda; it foams as it neutralises acid.

Taste and adjust for seasoning.

Use sparingly: too much sauce ruins a pizza.