Whole peeled tomatoes get hand-crushed and drained of excess liquid, giving this sauce a thick, rustic texture instead of a watery base. Olive oil, freshly grated garlic, and dried oregano bring depth without any cooking required, while a pinch of red pepper flakes adds a gentle warmth if you want it. Just a touch of sugar rounds out the acidity of the tomatoes, so the finished sauce tastes bright and balanced rather than sharp. It comes together in minutes with basic pantry staples, and it keeps well in the fridge or freezer for whenever pizza night strikes. This one's an easy, reliable choice to have on hand for a Paleo 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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