This sauce is built on simple, sun-ripened staples that Mediterranean cooking has leaned on for centuries: whole peeled tomatoes crushed by hand for a rustic texture, good extra-virgin olive oil for richness, and fresh garlic for depth. A pinch of dried oregano, a touch of sugar to balance the acidity, and optional red pepper flakes round out the flavor without any fuss. Straining off the excess liquid keeps the sauce thick and concentrated rather than watery, so it clings beautifully to pizza dough or flatbread. It comes together in minutes with pantry basics, and it stores well in the fridge or freezer for whenever the craving hits. With olive oil and tomatoes doing the heavy lifting, this one fits naturally into a Mediterranean-style kitchen.
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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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