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Sauté garlic. Add the extra-virgin olive oil and finely chopped garlic to a medium saucepan over low heat. Sauté the garlic until soft, approximately 5-8 minutes. Stir frequently, making sure not to burn the garlic.
Add remaining ingredients. Increase the heat to medium and add the cherry tomatoes, salt and pepper. Stir to combine.
Squish the tomatoes. After approximately 5-7 minutes, the tomatoes will start to break down. Stir often to break up the tomatoes. When the tomatoes begin to look soft and wrinkly, gently press down on them with a wooden spoon or try a potato masher to encourage them to burst open. Be careful not to burn yourself!
Simmer. Lower the heat and let the sauce simmer without the lid for 25-30 minutes. Let the sauce cool to room temperature before using it on your pizza dough.