In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Add a pinch of fennel seed to the pan, stirring briefly to combine with the garlic. This step adds a unique flavor that enhances the overall taste of your sauce.
Pour in 28 ounces of crushed tomatoes and 6 ounces of tomato paste. Stir well to combine all the ingredients, creating a rich base for your sauce.
Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of crushed red pepper. Stir to incorporate the spices evenly throughout the sauce.
Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for about 20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
After simmering, taste your sauce. Feel free to adjust the seasonings to your liking. If you prefer a spicier kick, add more crushed red pepper. For a sweeter sauce, a sprinkle of sugar can balance the acidity of the tomatoes.
Once your sauce is ready, it’s perfect for spreading on your pizza dough. If you have leftovers, let the sauce cool completely before transferring it to an airtight container. It can be refrigerated for up to a week or frozen for up to three months.
