Take tomato and make a small criss cross (X) at the bottom of the tomato with the help of knife so that the skin peels off easily.
Put a glass of water in a pan; now put all tomatoes with water.
Now cover the pan with the lid and cook for 2-3 mins on medium flamer till the tomatoes cooked and their peel is easily removed.
Open the lid and transfer the tomatoes to a bowl and make it slightly cool down so they are easy to handle.
Remove the peel; coarsely crush the tomatoes with the help of knife, leaving them just a little chunky.
Heat olive oil in a pan, once the oil becomes little hot add chopped garlic, finely chopped onion and sauté it for 2-3 minutes till the onion becomes translucent.
Now add coarsely crushed tomatoes to the mix stir well and cook it for 5-6 minutes on medium low flame.
Now add tomato puree and season with salt to taste, sugar, red chilly powder, red chilly flakes and add fresh finely chopped basil, parsley, dry oregano, mix it well and cook on low flame for 15 minutes by stirring occasionally.
Switch off the flame and make the pizza sauce cool down completely.
Once cool down keep the pizza sauce in an airtight container and refrigerate it for 10- 15 days.