In a medium saucepan, warm 2 tablespoons olive oil over medium heat until shimmering (about 1 minute). Add the minced fresh garlic and grated onion and sauté 1–2 minutes just until fragrant and translucent, taking care not to brown.

Stir in 3 tablespoons tomato paste and cook 30–45 seconds, stirring constantly, to caramelize slightly and deepen flavor.

Add the 28 oz can crushed tomatoes and 1 cup water. Stir thoroughly to incorporate the tomato paste into the crushed tomatoes and smooth the mixture.

Seasonings & Aromatics

Add 2 teaspoons granulated sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon crushed red pepper flakes to the saucepan. Whisk or stir to combine all seasonings into the tomato mixture.

Bring the sauce to a gentle simmer over medium heat, then reduce heat to low. Partially cover the saucepan and let simmer gently for 20–30 minutes, stirring occasionally to prevent sticking and to allow flavors to meld. If the sauce becomes too thick, add up to 1/4 cup water to reach desired consistency.

Finishing

Taste the sauce and adjust seasoning as needed: add more salt, sugar, or red pepper flakes to taste. Stir in 1 teaspoon red wine vinegar to brighten the flavor and 1 tablespoon chopped fresh basil if using.

Remove from heat and let cool slightly before using on pizza. For best flavor, refrigerate in an airtight container at least 2–4 hours or overnight; bring back to room temperature or gently rewarm before spreading on dough.