Easy Pizza Sauce

Before I went gluten free, we used to have homemade pizza a couple times a month.  To help us eat as healthy as we can and to save money, I decided I should start making my own pizza sauce.  After all, I'm making my own marinara, pizza sauce couldn't be difficult either.  And it isn't.

I found a good sauce we liked from Kitchen Treaty.  This recipe had everything we wanted in a pizza sauce.  Full of tomato flavor? Check. Just a hint of heat? Check.  Super simple? Check.  Easy to adapt? Check.  Freezes well? Check.  I adapted this sauce slightly to accommodate our tastes and my cooking style.

I like to freeze this in one cup containers.  That seems like the perfect amount for pizza night for the three of us.

A few nights ago I finally tried the pizza crust from America's Test Kitchen's How Can It Be Gluten Free Cookbook.  One of the things I miss the most about being gluten free is pizza.  In 18 months, I hadn't had one gluten free pizza crust I was willing to eat again, and considering many of the store bought crusts are upwards to $2.00 for an individual sized crust, I wasn't willing to just "make do."  I was so happy to discover that America's Test Kitchen's recipe tastes exactly like a full wheat gluten pizza crust.

A good pizza crust called for our yummy pizza sauce, along with lots of yummy sauteed veggies, mozzarella, feta and a little pepperoni.

Easy Pizza Sauce
Adapted from Kitchen Treaty

2 teaspoons olive oil
4 large garlic cloves, minced
1 28 ounce can tomato sauce
1/4 teaspoon red pepper flakes (more if you like it spicy)
1/2 teaspoon salt
1 tablespoon fresh oregano

Heat a a dutch oven or large sauce pan over medium heat.  Once hot, add oil.  Saute garlic 1 minute until fragrant, being careful not to burn.

Pour in tomato sauce, red pepper flakes, and salt.  Bring to a low boil, then reduce heat to a simmer.  Let simmer for 90 minutes, stirring occasionally.  Stir in oregano and let sit with heat off for a few minutes for the oregano to wilt.

Use immediately or store in freezer for up to 3 months.