This pizza sauce is spectacular! I have used it many times when making thin and deep-dish pizza. Lately, I have tried it on cauliflower pizza crust. What I like most about this recipe, which comes from Cook’s Illustrated, is how fresh it tastes. And, with all-natural ingredients, it has very few calories. (The entire batch of sauce has only 8 points on Weight Watchers, and a quarter of the completed cauliflower pizza has only 7 points. Not bad!)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
Mince garlic and crush oregano with your fingers.
Heat oil in large saucepan over medium heat until shimmering.
Cook garlic, oregano and pepper flakes until fragrant, about 30 seconds.
Stir in tomato paste and cook until just beginning to brown, about 2 minutes.
Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Take off heat and season with salt to taste.