The Pizza Maker's Sauce (Salsa Pizzaiola)

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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.)

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