Ingredients:

  • 2 (14-ounce) cans of whole peeled tomatoes (800g total)
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, minced
  • 1 teaspoon sugar (5g), optional
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon dried basil (1g)
  • Salt and pepper to taste
  • Red pepper flakes, optional, for heat

Instructions:

  1. In a medium saucepan, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.
  3. Pour in the canned tomatoes (including their juices) and break them up with a wooden spoon.
  4. Stir in sugar, oregano, basil, salt, and pepper. If desired, add red pepper flakes for heat.
  5. Reduce the heat to low and let the sauce simmer uncovered for about 15-20 minutes, stirring occasionally.
  6. For a smoother consistency, use a blender to puree the sauce or an immersion blender directly in the pot.
  7. Taste the sauce and adjust seasoning as needed.
  8. Let the sauce cool before using it on your pizza. Store leftovers in an airtight container in the fridge for up to one week.