• Heat the olive oil in a saucepan over low heat. Microplane the garlic directly into the oil and cook for about 30 seconds, stirring frequently, until fragrant. Do not allow the garlic to brown.

  Add the oregano, basil, onion powder, and crushed red pepper flakes. Cook for about 20 seconds, stirring constantly, to bloom the seasonings in the oil.

  Add the tomato paste and cook for 2 to 3 minutes, stirring frequently, until it darkens slightly and begins sticking to the bottom of the pan.

  Add the red wine vinegar and stir, scraping up everything from the bottom of the pan. Cook for about 30 seconds.

  Add the whole peeled tomatoes with their juices, cane sugar, kosher salt, and black pepper. Break up the tomatoes with a spoon and bring the sauce to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally.

  Remove the saucepan from the heat. Use an immersion blender to blend the sauce until mostly smooth or until it reaches your preferred consistency. Taste and adjust the salt or sugar if necessary.

Notes

• The sauce should be thick enough to spread easily but not as thick as tomato paste. It will continue cooking and reducing on the pizza.

  About ¾ cup of sauce is enough for one larger pizza, depending on how heavily you sauce it.

  Storage

  Refrigerate the cooled pizza sauce in an airtight container for up to 5 days.

  Freeze in individual pizza-size portions. Leave room for expansion if freezing the sauce in glass jars. Thaw overnight in the refrigerator or gently reheat it in a saucepan.