Anyone have one that's:

1) Tasty
2) Not overly complicated
3) Doesn't require fresh tomatoes (I've got tomato paste, sauce, and whole peeled)
3) Freezes well

?

Thanks

Super easy for 28oz canned tomatoes:

Puree canned tomatoes in food processor.
Saute 2 cloves garlic, 1 tsp oregano, and pinch of red pepper flakes and large pinch of salt in olive oil over med. heat for about 2 minutes.
Add tomatoes, 1 tsp sugar, 2 sprigs basil and 2 onion halves, bring to a boil and cook on low for 1 hour.
Remove basil and onion.

You don't saute the onions at all?

bigtruckguy3500 said:

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You don't saute the onions at all?

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I like my pizza sauce smoother than traditional marinara and the sauce picks up plenty of onion favor from the two halves.

28oz can San Marzano tomatoes
2 cloves peeled garlic
4 basil leaves
1 tsp oregano
Pinch of sugar
Pinch of salt

Put everything in the blender and puree

Do not cook sauce ahead of time. Cooking makes your pizza taste like spaghetti sauce. The sauce will heat perfectly on the pizza.

I usually drizzle olive oil over the sauce before adding toppings.

Want it really simple? Hand crush tomatoes then sprinkle kosher salt and drizzle olive oil. When the pizza is cooked, tear fresh basil and top pizza

A can of 7/11 or Tomato Magic. Add salt, pepper, red pepper flakes, and oregano to taste. Add a little sugar as well if you want to cut through the acidity. Mix it up and do NOT cook or heat it up before putting it on. I like my sauce extra smooth so I run an immersion blender through it (totally optional).

Whatever the sauce recipe is from his restaurant in the elements of pizza.

Pretty similar to others posted here.

Canned tomato
Olive oil
Garlic
Salt
Pepper
Basil
Maybe oregano

FIDO*98* said:

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28oz can San Marzano tomatoes
2 cloves peeled garlic
4 basil leaves
1 tsp oregano
Pinch of sugar
Pinch of salt

Put everything in the blender and puree

Do not cook sauce ahead of time. Cooking makes your pizza taste like spaghetti sauce. The sauce will heat perfectly on the pizza.

I usually drizzle olive oil over the sauce before adding toppings.

Want it really simple? Hand crush tomatoes then sprinkle kosher salt and drizzle olive oil. When the pizza is cooked, tear fresh basil and top pizza

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While I agree with you that you don't have to cook your sauce, if it tastes like spaghetti sauce, there is something wrong with your pasta sauce.

Mark Iacono, owner of Lucali's, cooks his sauce because he says that's the way his grandmother did it.

Cooking it or not cooking it is a personal preference, try both and see what you prefer.

As for the OP:

Easy sauce:

Buy a can of Cento all-purposes crushed tomatoes. Open can, pour into a bowl. Mix in a drizzle of olive oil, maybe half a teaspoon of diced garlic, salt and pepper to taste. Spoon sauce onto pizza, put the rest in a container in the fridge or freeze for later. Add hot pepper flakes or oregano if you want, your choice.

Traditional sauce is just tomatoes crushed and blended until smooth, and some salt. You can add various herbs and spices to fit what you like, but there is no need to over-complicate pizza sauce. The dough and the toppings matter, the sauce is just one part of making good pizza.