This rich, deep-red pizza sauce simmers crushed tomatoes with garlic-infused oil until they break down into a thick, glossy base packed with flavor. Dried oregano, basil, and thyme bloom right in the warm oil before the tomatoes go in, so every spoonful carries that toasted, herby aroma. A touch of sugar balances the natural acidity of the tomatoes, and a pinch of red pepper flakes adds a gentle kick if you want it. The whole pot comes together in under 20 minutes, thickening on the stove into something clingy enough to spread on a pizza crust or toss with pasta. Because you control exactly what goes into the pot, it's easy to season this one to taste and keep it a great fit for an added salt–conscious kitchen. Let it cool completely before storing, and it'll keep in the fridge for whenever the pizza craving strikes.
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Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
Add the oregano, basil, and thyme directly to the oil and stir for about 30 seconds, until fragrant.
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