Warm the oil over medium heat in a skillet.
Add the onion and cook for 1 minute; add the garlic and cook for 1 minute more.
Add the tomatoes, a pinch of salt and spices. Cook, stirring frequently, until most of the juice is evaporated, leaving a thick sauce.
Taste and adjust salt and pepper as needed. Cool slightly before use. Perfect Chef Rosemary Rutland's Homemade Pizza Dough