When I was single, I used to make a pot of this on Monday and eat spaghetti or gnocchi with tomato sauce all week. But I have recently discovered it works quite well as a pizza sauce, too. And it’s great because it is quick, easy and cheap.

I would recommend you use San Marzano tomatoes, if at all possible. That is a type of tomato, not a brand. But regular tomatoes are fine if you can’t find them.

You can season this as you wish. I didn’t put any basil in this one since I knew I was going to be putting basil on my pizza, but that would be an obvious addition. If you are going to use fresh basil (instead of dried), wait until the last few minutes of cooking to add it.

Tomato sauce for pizza or pasta
1 1/2 tablespoons olive oil
1 clove garlic
1 28-ounce can whole peeled tomatoes (San Marzano, if possible)
1 teaspoon oregano (and/or basil)
salt and pepper to taste (I use a pinch of each)

*If you (like me) prefer sauce without large chunks of tomato, put the tomatoes and juice in a blender and blend to desired texture. If you want chunks, (carefully) crush the tomatoes through your fingers when adding them to the pot.

Heat olive oil in a large saucepan over moderately low heat. Mince garlic and add to hot oil. Cook for about a minute, until fragrant. Add tomatoes and juice. Add oregano, salt, pepper and any additional dried spices. Bring just to a boil, then reduce heat and simmer for at least 15 minutes.