Thin crust pizzas usually call for a more delicate sauce than thick crust — and you only use a little bit. Here are versions for both an uncoooked version, for thin crusts, and a more hearty version for your thicker crusts. Freeze leftover sauce in muffin tins, then transfer to a zip-lock bag. Usually use 1/4 cup per pizza.

UNCOOKED (for thin crust)

• 28 oz whole San Marzano tomatoes
• 6 ~ 8 cloves garlic
• 4 tablespoons olive oil
• 2 teaspoon sugar
• 2 tsp balsamic vinegar, plus more to taste
• salt and pepper to taste

1. Cut each tomato in half, then drain, reserving sauce for another use
2. Add all other ingredients and blend

COOKED (for thick crust)

• 28 oz San Marzano whole tomatoes
• 3 Tbsp olive oil
• 1/2 onion, diced
• 1 tsp sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 tsp garlic powder
• Salt, pepper & red pepper flakes to taste

1. Cut each tomato in half, then drain, reserving sauce
2. Saute onions and sugar in oil until golden brown.
3. Add garlic and stir until fragrant.
4. Add tomatoes and spices and cook for about 10 minutes.
5. Blend, adding reserved sauce if necessary