Servings: 3 cups

2 Tbsp olive oil ($0.26) 2 Tbsp olive oil ($0.26)
1 clove garlic, minced ($0.08) 1 clove garlic, minced ($0.08)
1 28oz. can crushed tomatoes ($1.47) 1 28oz. can crushed tomatoes ($1.47)
1 6oz. can tomato paste ($0.59) 1 6oz. can tomato paste ($0.59)
1/2 Tbsp sugar ($0.05) ½ Tbsp sugar ($0.05)
3/4 tsp salt ($0.05) ¾ tsp salt ($0.05)
1 tsp dried basil ($0.10) 1 tsp dried basil ($0.10)
1/2 tsp dried oregano ($0.05) ½ tsp dried oregano ($0.05)
Freshly cracked black pepper ($0.05) Freshly cracked black pepper ($0.05)
1 pinch crushed red pepper (optional) ($0.02) 1 pinch crushed red pepper (optional) ($0.02)

Add the olive oil and garlic to a sauce pot and cook over medium heat for 1 to 2 minutes, or just until the garlic is soft and fragrant.
Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10 to 15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).

To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.  To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stirring often, until heated through.