recipe... right, quantities are a bit vague as i just chuck stuff in then taste it but this is a good approximation to start with then tweak to your taste:
For 1 large pizza (e.g. the size made by the delia recipe)
1 small can of tomato puree ( i often use the tube stuff but amount-wise it's the same as the small cans)
Good glug of decent olive oil
Large clove of garlic - minced
Juice of 1/2 - 1 lemon (to taste)
Level tsp of sugar
Salt and black pepper (to taste)
Heat the oil in a small saucepan on a med-low heat, chuck in the garlic and cook for a couple of mins
Lower the heat further and add in the rest of the ingredients plus 1/4 cup of boiling water, cook for 5 mins
Tweak the lemon juice/sugar/salt to taste (it depends on the acidity of the tom puree how much of each you'll need).
Add more boiling water to adjust thickness - you don't want it to be puree like consistency, it needs to be more like pasta sauce. I like to make this earlier and leave it in the pan to 'stew' just reheating before i put it on the base.
Everyone that's had my pizzas have said the sauce tastes really good. It's rather like Pizza Express's sauce.
I like to add fresh herbs to the top of the pizza rather than adding to the sauce - more authentically italian.
This should freeze well if you make extra as does the dough.