Ingredients: 1/4 cup olive oil 2 teaspoons minced garlic 28 ounce can diced tomatoes OR 7 roma tomatoes, cored and diced 1 Tablespoon basil 1/2 teaspoon oregano 1 teaspoon salt 1/4 teaspoon red pepper flakes 6 ounce can tomato paste Method : In stock pot, heat olive oil until shimmering. Stir in garlic and cook until just lightly browned. Add tomatoes, basil, oregano, salt, and red pepper flakes. Simmer until juices have started to evaporate slightly, about 10 minutes. Blend in tomato paste and cook 3 minutes more. Cool slightly before using on pizza. Can be made ahead. Cool, cover, and refrigerate or freeze for longer storage. Source
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