Six steps to easily make authentic-tasting pizza sauce and Italian pasta sauce

Prepare all the ingredients. A special note: to get the authentic flavor, these two spices are essential. They can be found on the imported goods shelves of large supermarkets. Oregano is also called pizza herb. If you like a redder color, you can prepare some tomato sauce as well. I personally don't like store-bought sauce, so I didn't use any. You can also choose riper, bright red tomatoes, which can make the final product look more appealing.

Chop the tomatoes and onions. This can be adjusted according to your own preference. If you like a sauce with a more liquid consistency, you can chop them smaller. I personally like it to have a chunky texture, so I chopped it into a paste. Grind the garlic into a puree.

After heating the pot with a high flame, reduce to low heat and add the butter, using the residual heat to melt it. Be sure not to turn the heat to high.

Pour the melted butter into the minced onions and sauté until fragrant (very, very fragrant). The onions should become translucent and soft. About 1 minute.

Add the crushed tomatoes, then a small amount of salt (which can help set the color of the tomatoes) and stir-fry for about 2 minutes. Observe the water content; if there's a lot of juice, you can proceed to the next step directly. The tomatoes I bought are very fresh and not very juicy. After stir-frying for two minutes, it's basically dry, so you can add a little milk and cook.

Add minced garlic, oregano leaves, basil leaves, and black pepper, then stir-fry. Turn the heat to the lowest setting, cover, and simmer for 20 minutes. Please keep an eye on the time. You can open the lid and stir after 10 minutes to prevent burning. Making this sauce is an enjoyable process the whole way, and the whole kitchen is filled with a fragrant aroma.