Begin by draining your tomatoes and reserving the puree in a separate vessel.
Take all of the now drained tomatoes and place them in either a food mill, food processor, or blender. Pulse the tomatoes until your preferred consistency is reaching. In my case this is a slightly chunky sauce.
Pour the blended tomatoes into a bowl to mix in the remaining ingredients. Being sure to now include the basil from the can, add 1/2 a cup of the reserved tomato puree into your now blended tomatoes.
Add one clove of crushed fresh garlic and 1/2 tsp of sea salt and stir to combine.
Add 1 tbsp of EVOO and stir well.
Allow the pizza sauce to rest for a minimum of 20 minutes to allow the flavors to meld together.
Use immediately or store for up to a week in an air tight jar in the refrigerator.
