This is a slight simplification of the recipe in Tony Gemignani’s The Pizza Bible, in which I used two different canned tomato products instead of three.  (The original had 2 oz. of hand-crushed canned tomatoes, which I replaced with additional ground tomatoes.)  The sauce worked very well on a pepperoni pizza, and demonstrated the difference between pasta sauces, which can be complex, and pizza sauce, which is pretty straightforward.  Since this is very simple, good quality ingredients make a difference.

This makes a cup of sauce, which is about enough to top two 13-inch pizzas.    Bring the sauce to room temperature before saucing the pizza so that the cold sauce does not reduce oven spring.

6.5 oz. (~3/4 cup) ground tomatoes

2.2 oz. (1/4 cup) tomato paste

Pinch of dried oregano

1 tsp. olive oil

Salt to taste (if needed)

Combine ingredients in a deep bowl and blend until smooth with an immersion blender.