Uncooked pizza sauce

Put the peeled tomatoes with their juice in a bowl.

Squash the tomatoes by hand for a rustic texture, or with a masher for finer pieces.

Optionally pulse gently with a hand blender; do not blend long or break the seeds, which adds bitterness. Stop while pieces of tomato remain.

Add one teaspoon of salt per small can (about 400 g) of tomatoes.

Tear the basil over the top, leaving small leaves whole, and mix it in.

Use straight away, or leave at room temperature up to one day for the basil to flavour the sauce; then refrigerate, covered with plastic wrap, for four or five days.

Spread about one and a half ladles on a normal-sized pizza, add basil, then the cheese on top of the basil so it does not burn. Do not cook the sauce before it goes on the pizza.