Homemade Pizza Sauce

4 cloves Garlic, coarsely chopped
1 (14.5-ounce) can Whole or Diced Tomatoes
2 tablespoons Olive Oil
1 teaspoon Sugar, plus more to taste
1 teaspoon Balsamic Vinegar, plus more to taste
3/4 teaspoon Salt
Freshly ground black pepper, to taste.
*Add what Italian seasonings you want to it like oregano, basil, parsley (to taste)
*Add other seasonings like garlic powder and/or onion powder - optional.  

Chop garlic in food processor. Pulse the garlic 2 to 3 times in a food processor until coarsely chopped.

Purée the sauce. Process the ingredients until they're completely puréed, stopping the motor and scraping down the sides of the bowl as needed.

Use the pizza sauce. This sauce is ready to be used as is — no cooking required. Just spoon it onto a round of pizza dough and use the back of the spoon to smooth it out. This amount of sauce makes enough for 8 medium pizzas, depending on how much sauce you like on your pizza.

Refrigerate or freeze the sauce. Refrigerate unused sauce for up to 1 week. To freeze the sauce, spoon any unused sauce into muffin tins. Freeze until solid, then pop the frozen cubes out of the mold and transfer to a freezer container. Freeze for up to 3 months. Thaw overnight before using on pizza, or microwave the cubes in 30-second bursts until they melt into a sauce.

 Source: Kitchn