Pizza Sauce

In a food processor or blender, pulse tomatoes and garlic until broken down and slightly chunky, 10 to 15 times. If you prefer a smoother texture, continue to process until smooth.

In a large wide pot or saucepan over medium-low heat, cook oil, oregano, and pepper, stirring frequently, until oregano begins to sizzle, about 1 minute.

Carefully pour tomato mixture into pot. Cook, stirring occasionally, until most of the liquid has evaporated and sauce is reduced to about 2 cups, 10 to 15 minutes; season with salt, if needed.

<strong>Make Ahead: </strong>Sauce can be made 5 days ahead. Let cool to room temperature, then store in an airtight container in the refrigerator, or freeze up to 6 months.