My favourite Pizza Sauce

This is not the first time I publish a pizza recipe. But I'd like to elaborate a bit on the key topping; the tomato sauce. I've been further experimenting and have now reached what I personally think is the perfect pizza sauce. I've borrowed ideas from left and right and will now pass on my idea to you. It's always dangerous to talk about the perfect recipe because taste is so individual and tied up with experience and memories. But give it a try and let me know how it turned out.

Ingredients:
2-3 tbsp olive oil
3 cloves of garlic, smashed, not crushed
2 tsp dried oregano
2 tsp dried basil
1/2 a cayenne pepper, whole
2 tomato vines
1 can of quality tomatoes, chopped
1/2-1 tbsp sherry vinegar
1 tsp sugar
Salt to taste

Start by warming up the oil and throw in the dry herbs, the garlic and the cayenne. Stir constantly for 1 minute. You want to heat up the spices, not burn them.

Add the tomato and the vine. I usually freeze the stalks whenever I buy tomatoes on the vine. There is so much flavour in the vine, but apparently they contain a very small amount of a poisonous alkaloid called tomatine. However, the amount should be so small that it is virtually harmless. But just in case you are pregnant, best to avoid this step. I then cook it in a preasure cooker for 10 minutes. I guess you can also slow cook it at a low heat for longer.

Then, remove the vines and blend the sauce.

Add sherry vinegar to taste (depends on how sour the tomatoes are). Add the sugar and taste for salt.

Let it cool off before spreading it onto your pizza.