Pizza Sauce

Going for a truly homemade pizza is a three-step process.  The cheese/topping layer is a given, the crust level is the hardest, and my first attempt at the sauce level was a triumph! This recipe is the perfect amount for a 9 by 13 pizza with a little left over for dipping. Its thick, hearty, and saucy.

Pizza Sauce
Adapted from Cooking Light (don't judge, my mother in law loves them)

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 28 ounce can San Marzano tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon oregano

Heat olive oil in a medium skillet over medium heat.  Add garlic and cook until fragrant. Add the San Marzano tomatoes and juice.  Crush tomatoes with a potato masher or fork.  Add salt and oregano. Bring to a boil then reduce to a simmer for 30-40 minutes (stirring occasionally) until the consistency of pizza sauce.