The two-minute sauce

Enough for 4–5 pizzas

The sauce cooks on the pizza. Cooking it twice makes it heavy and sweet.

• 1 can (400 g) good whole peeled tomatoes
• 6 g salt
• A splash of olive oil
• A few basil leaves

Crush the tomatoes by hand or pulse briefly in a blender — don't purée. Stir in salt and oil, tear in the basil. Keeps three days in the fridge.