Sauté Garlic: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, making sure not to let it brown.

Add Tomatoes & Spices: Stir in San Marzano tomatoes (or crushed tomatoes). Use a spoon to break them down if needed. Add the oregano, basil, salt, black pepper, and red pepper flakes (optional). Simmer for 10 minutes, stirring occasionally.

Balance Flavors: Stir in balsamic vinegar and sugar (if using) to mellow the acidity. If you prefer a thicker, more intense flavor, mix in tomato paste at this stage.

Simmer: Reduce heat to low and allow the sauce to simmer uncovered for 30–40 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of water for your desired consistency.

Blend (Optional): For a smooth pizza sauce, use an immersion blender to puree the mixture directly in the pan. If you prefer a chunkier sauce, simply mash the tomatoes with a spoon.

Taste & Adjust: Taste the sauce and adjust seasoning as needed, adding more salt, pepper, or balsamic vinegar to suit your flavor preference.

Cool & Serve: Let the sauce cool slightly before spreading it on your pizza. Store any leftovers in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.