This cooked pizza sauce is adapted from a recipe in the King Arthur Flour on-demand pizza course.  It takes about 20 minutes to end-to-end and makes about a quart of sauce.  I used ½ cup on a 12-inch Weeknight Pizza and froze the rest in sandwich baggies with ½ cup per baggie.

28 oz. can good quality crushed tomatoes

1 tsp. sugar

½ tsp. salt

2 tsp. dried oregano

1 tsp. red pepper flakes

1.5 tsp. balsamic vinegar

2 Tbs. olive oil

More sugar or salt to taste

Put all the ingredients into a medium saucepan.  Bring to a boil and reduce to a simmer and cook for 10-15 minutes stirring occasionally.  The mixture will slightly thicken.  Check for seasoning and then cool for use on pizzas.