This sauce starts with whole peeled tomatoes, crushed by hand and drained of excess liquid for a thick, rustic texture that clings to dough instead of pooling. Freshly grated garlic and dried oregano build a bright, savory backbone, while a pinch of sugar rounds out the tomatoes' natural acidity. A drizzle of good olive oil ties everything together into a glossy, spoonable sauce, and a few red pepper flakes bring a gentle warmth if you want it. It comes together in minutes with no cooking required, making it an easy way to control exactly what goes into your pizza night. Store it in the fridge for the week ahead or freeze a batch for later, and it's a solid choice for anyone keeping a close eye on how much salt lands on their plate.
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Set a fine-mesh strainer over a large bowl and pour in the canned tomatoes. Use your hands or a wooden spoon to crush each tomato, letting the excess liquid drain through the strainer into the bowl. Discard the strained liquid (or reserve for another use such as soup or braising).
Add the olive oil, garlic, dried oregano, salt, sugar, and red pepper flakes (if using) to the bowl with the crushed tomatoes. Stir well until fully combined.
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