Heat some olive oil in a pan. Add minced garlic, grated ginger and finely chopped green chillies. Saute for a minute.
4-5 Garlic Cloves, minced, 1/2 Inch Piece of Ginger, grated, 2-3 Tablespoons Olive Oil, 1-2 Green Chillies
Make a puree of the tomatoes. You can vary the consistency as you like, you can keep it thick and chunky or make a fine paste. Add this puree to the pan and let the tomatoes cook for 3-4 minutes.
3 Large Tomatoes
Then add chopped basil leaves and finely chopped cilantro (coriander leaves).
1/2 Cup Basil Leaves, 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Sprinkle some oregano, black pepper powder, red chilli powder and salt, or as per your taste.
1 Teaspoon Dried Oregano, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Red Chilli Powder or Cayenne Pepper, 1 Teaspoon Salt, or to taste
Simmer on low flame for 1-2 minutes, stirring occasionally. Let the sauce cool down. Then it can be used on as a spread for pizzas, or a base for pastas. Refrigerate it for 4-5 days for future use.