Prepare the Tomatoes:

Start by blanching the tomatoes to remove the skins. Bring a pot of water to a boil and score a small "X" on the bottom of each tomato. Carefully drop the tomatoes into the boiling water for about 30 seconds. Remove them and immediately transfer them to a bowl of ice water. This will help the skins to peel off easily. Peel the tomatoes and discard the skins.

Chop and Prep the Tomatoes:

Chop the peeled tomatoes into small pieces and remove the seeds, if desired, to reduce excess moisture. Set aside.

Sauté the Garlic:

In a large saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic.

Create the Sauce Base:

Add the chopped tomatoes to the pan, along with the black pepper and dried oregano (if using). Stir well to combine. If the tomatoes are particularly acidic, you can add a pinch of sugar to balance the flavors.

Simmer and Thicken:

Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Infuse with Fresh Basil:

Once the sauce has thickened to your desired consistency, remove it from the heat and let it cool for a few minutes. Stir in the fresh chopped basil leaves, reserving a few for garnish if desired.

Cool and Store:

Allow the sauce to cool completely before using it on your pizza. You can store any leftovers in an airtight container in the refrigerator for up to a week.