Cooking Method :
Make a cross at the end of the tomatoes with a sharp knife. Immerse the tomatoes in boiling water. When the skin seperates from the flesh, take the tomatoes out and let it cool. 
Peel off the skin gently using a thin sharp knife. Then cut the tomato's red outer surface and remove the seeds and inside portion to get the desired red color. 
Saute the tomato flesh in a non stick pan till they are of a very thick consistency. Then turn off the heat and let it cool. 
Heat olive oil in a pan, add chopped garlic and saute for 10-12 seconds on a low flame.
Add the tomato puree and saute for 4-5 minutes. Then add the chopped basil leaves along with required salt and pepper and stir & simmer for 1 to 2 minutes on a low to medium flame.
Once cooled, store in a bowl or in a small jar. Refrigerate. Later we can use this as pizza sauce as a topping on pizzas.
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