2teaspoonsdried basil, can sub for any other dried herbs - Italian seasoning or rosemary would be good
¼teaspoonchili flakes if you like a bit of spice, optional
Sauté the garlic over a medium heat until just starting to brown. Use a couple teaspoons of water to do this if you like to cook oil-free or a tablespoon of olive oil if you prefer.
Add all of the other ingredients to the pan and stir well to combine.
When it is just starting to bubble turn it down to low and simmer gently for up to 30 minutes ( it doesn't technically need to be cooked as it's going on the oven on the pizza anyway, but the longer you allow it to simmer, the deeper the flavour gets).
Remove from the heat and allow to cool
Store in the fridge in an airtight container. Will keep for 5 - 6 days. Can also be frozen for up to 3 months.Leftovers can be tossed through pasta for a quick and easy meal. Also great as a sauce drizzled on avocado toast, in paninis, or as a dip.