Pizza

I previously used the FWSY method of straining the juice off tinned tomatoes, then blending the tomatoes with garlic, salt, pepper, oregano and olive oil.

The problem is that blending with oil tends to emulsify the sauce, which really kills the brightness of the tomatoes and discarding the juice seems like a completely pointless waste. So now do basically the same recipe but I don't strain the juice off or blend, and I don't add olive oil - I might drizzle a bit before putting in the oven depending on toppings instead.

Mixing a day before and banging it in the fridge also produces a much better sauce.