This is the best homemade pizza sauce. It’s bright and tangy and so easy to make!
Using a blender, food processor, or immersion blender in the can, pulse the tomatoes until mostly pureed with some small pieces of tomato still intact, like a not-too-chunky salsa.
Heat oil in a large pot over medium heat (the pot is going to seem much too big, but this sauce likes to splatter and the larger pot will cut down on cooking time). Add garlic and cook until browned and fragrant, about 30 seconds. Add pureed tomatoes (the oil will sizzle and splash when you add tomatoes, so do so carefully), sugar, and basil. Stir and bring to a simmer.
Simmer uncovered* for 20-30 minutes (your cooking time will very greatly depending on the size of your pot and type of tomatoes), stirring occasionally, until sauce is thickened and has reduced down to about 1 1/2 cups.
*Or two 14-ounce cans.
*If your sauce is making a mess, you can turn the heat down slightly and add a couple minutes to the cooking time, or if you have one, use a mesh splatter screen to keep your stove clean.