Start by heating olive oil in a medium-sized saucepan over medium heat. The aroma of olive oil warming up always gets me excited for the cooking ahead.

Add the minced garlic to the pan and sauté for about 1-2 minutes until it's fragrant. Garlic can burn quickly, so keep a close eye on it and stir continuously.

Next, add the halved cherry tomatoes to the saucepan. Stir them occasionally, cooking until they start to soften and break down about 5-7 minutes. The tomatoes will release their juices, creating a rich base for the sauce.

Stir in the tablespoon of tomato paste, ensuring it mixes well with the tomatoes. Then, add the dried oregano, dried basil, black pepper, and salt to taste. Continue cooking for another 5 minutes to allow the flavors to meld together.

Reduce the heat to low and let the sauce simmer for 10-15 minutes. Stir occasionally and use the back of a spoon to mash the tomatoes to your desired consistency. If you prefer a smoother sauce, you can use an immersion blender or let the sauce cool slightly and blend it in a regular blender.

Taste the sauce and adjust the seasoning with more salt or pepper if needed. Sometimes, a little tweak here and there makes all the difference.

Once the sauce is ready, let it cool before spreading it on your pizza dough. Any leftover sauce can be stored in an airtight container in the refrigerator for up to a week.