This bright, no-cook sauce starts with whole peeled tomatoes, hand-crushed for that perfect chunky-yet-saucy texture, then strained to concentrate the flavor instead of watering down your pizza base. A generous hit of extra-virgin olive oil, fresh garlic, and dried oregano gives it that classic pizzeria depth, while a pinch of sugar balances the tomatoes' acidity and a touch of red pepper flakes adds optional warmth. Everything comes together in one bowl with a few stirs — no simmering, no fuss, just a rich, garlicky sauce ready to spread. It keeps beautifully in the fridge for pizza night all week, or freezes well for whenever the craving hits. Simple, plant-based pantry staples make this an easy, reliable choice for a vegetarian 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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