Tomato Pizza Sauce

2 large tomatoes, quartered, seeded and drained, or 2 20oz cans Italian plum tomatoes, also seeded
and well drained
2 cloves garlic, chopped (chop finely if using the stir method below)
1/2 tsp dried red pepper flakes
1 cup tomato sauce
1/4 cup tomato paste (I usually use a little more... like 4-5 teaspoons out of the little can)
pinch of salt
freshly ground black pepper, to taste
1 teaspoon sugar
1 1/2 tsp fresh oregano or 1/2 tsp dried
1 1/2 tsp fresh basil, or 1/2 tsp dried

Place tomatoes in food processor and chop coarsely. Add remaining ingredients and mix. If sauce is
made in advance and liquid separates, mix well before using. Do not drain off liquids.

OR, do what I do and simply chop the tomatoes by hand and stir everything together in a bowl. (Less
to wash!) Personally I like chunks of tomato in my pizza. I've found that the longer it sits
the more the flavors will "marry" so letting it sit in the fridge for an hour or so while
your dough rises is a good idea.

For those that don't like spicy food, axe the red pepper flakes.

Makes 2 cups. (about enough for 2 large pizzas)

Original Source: Beyond Parsely (I've modified it a bit...)