Easy Tomato Pizza Sauce

1 large garlic clove, minced

1/4 teaspoon freshly ground pepper

1 Tablespoon Olive Oil

28-ounce can italian plum tomatoes, including the juice (I actually used the crushed rather than whole tomatoes) *6/22/08-Today I used canned chopped tomatoes and added Italian spices including red pepper flakes, oregano and fresh basil. Blended it all. Tasted even better, I think.

In a large heavy saucepan, cook the garlic and pepper in the oil over moderately low heat, stirring for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice. Bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20-30 minutes until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt. The sauce keeps, covered and chilled, for 1 week.