1 28.2 ounce can crushed tomatoes (look for cans with BPA-free lining)
¼ teaspoon crushed red pepper
2 tablespoons chopped fresh basil
Kosher salt to taste (I usually use ½ teaspoon)
Instructions
Heat the olive oil in a medium-sized sauce pan over medium heat. Add the garlic and cook for about a minute, until fragrant. Pour in the tomatoes, salt, basil, and red pepper flakes.
Bring to a boil, then reduce to medium-low heat and simmer for 15-20 minutes, until thickened.
If you used diced tomatoes instead of crushed, you can process the sauce in a food processor to make it smooth. I usually process it even when I use crushed tomatoes just to make sure it’s completely smooth. This is totally optional and really just indicative of how ridiculous I am.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/05/28/how-to-grill-pizza-my-go-to-pizza-sauce-recipe/