The Pizza Maker's Sauce (Salsa Pizzaiola)

There isn't an easier pizza sauce around. Or one that is tastier. It also freezes well. This is from Pizza: Any Way You Slice It by Charles & Michele Scicolone. It's my favorite pizza cookbook. 

Pizza Sauce 

Makes about 3 cups 

2 large garlic cloves, finely chopped 

Pinch of crushed red pepper 

3 tablespoons olive oil 

1 28-ounce can crushed tomatoes 

1 teaspoon dried oregano 

Salt (though I almost never use it) 

 In a large skillet, cook the garlic and red pepper in the oil over medium heat until the garlic is golden, about 1 minute. Add remaining ingredients and bring to a simmer. 

Cook, stirring occasionally, until thickened, or 10-15 minutes. Let cool before spreading on pizza dough. Keeps well in the refrigerator for up to 5 days or in the freezer for 1 month. (I've used it after a year and it is still good.)