Ingredients:
1 can (14 oz) crushed San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon red pepper flakes
½ teaspoon sugar (balances acidity) see Note:
Instructions:
In a bowl, whisk together crushed tomatoes, tomato paste, olive oil, garlic, salt, black pepper, oregano, basil, red pepper flakes, and sugar.
Let the sauce sit for 30 minutes at room temperature for the best flavor. If short on time, you can use it immediately.
Spread over pizza dough, then add toppings and bake. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Note: Instead of adding sugar, toss a whole carrot into the pot and let that cook with the rest. Once done, remove and discard the carrot.
