We’re overthinking pizza sauce. Sure, you can buy jarred stuff, but it’s full of stuff you don’t need. It's ridiculously easy to make your own at home with just crushed tomatoes and a couple of ingredients you already have. And no cooking required! Step 1: Choose your tomatoes. I recommend starting with crushed tomatoes. Forget whole peeled or paste; crushed gets you 90% of the way there. I'm partial to New Jersey or California tomatoes. Step 2: Check the label. Pay attention to sodium content. If it's over 150mg of sodium, you'll know to hold back on the added salt later. Step 3: The Leo Spizzirri method. Keep the can hinged when you open it so you can control the pour. The tomatoes are already crushed, pre-cooked, and at the perfect consistency straight from the can. Step 4: Salt to taste. Add one pinch of salt at a time, stir, taste, and repeat until the tomato "pops." Don't oversalt now, especially if you're adding salty toppings later. Optional Additions: I don't love dry herbs in my sauce, preferring them on the pizza itself. However, a little rosemary can be a nice touch. And if you're a garlic fan, a small clove, minced or microplaned directly into the sauce, works wonders. That's it. Literally. No cooking needed; it'll cook right on the pizza. You're welcome.