To be honest I didn't make this sauce from homegrown tomatoes. I used crushed San Marzano's. I sauteed some garlic and red pepper flakes in olive oil before removing them and swirling in the tomatoes. I left the sauce chunky. I think it's best that way.
I topped the pizza with the sauce, provolone cheese (that's what I had), pork sausage from a local farmer's market, pecorino and basil from my garden. The dough was made using Ruhlman's 5 to 3 flour to water ratio, and this time I remembered to halve the yeast to keep the crust from puffing too much.