1 (28-ounce) can Italian peeled tomatoes with their juice
4 tablespoons olive oil
Salt
In a large saucepan combine the tomatoes, olive oil and add salt to taste. Bring to a simmer.
Cook, stirring occasionally, until thickened, 15 to 20 minutes. Let the sauce cool before spreading it on the pizza dough.
Makes 2 1/2 cups.