From Kristin Ferguson Smith via The New York Times Cooking Community.
Open a 28-oz can of whole San Marzano tomatoes (if you use other canned tomatoes you may need to add a tablespoon of tomato paste for thickening). Sprinkle in some dried oregano, fresh rosemary leaves, a few garlic cloves, salt, pepper, and dried red pepper flakes. Use an immersion blender to puree the whole thing right in the can.
You don’t need to cook pizza sauce since it is already cooked in the canning process. The red pepper flakes, oregano, and garlic give the sauce a lot of flavor, so don’t be shy with them.