Here is my very simple recipe for pizza sauce. Makes enough for 8 large pizzas.
(adapted from a 2009 Cooking Light article)
3/4 cup water
1 tablespoon dried herbs of your choice (Italian seasoning blend, or a mix of oregano, basil, and parsley)
3 tablespoons olive oil
3 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
28-ounce can whole, peeled tomatoes (diced tomatoes are fine, but I only keep whole tomatoes in my pantry)
12 ounces tomato paste
Combine all ingredients in a large bowl and blend with a stick/hand blender until as smooth as you like. Use about half a cup for each large pizza. Using a little more sauce than you think you should adds *a lot* of flavor and really ups the pizzeria-ness (this is one of Joe’s tips, and he’s right).
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