In stock pot, heat olive oil until shimmering. Stir in garlic and cook until just lightly browned. Add tomatoes, basil, oregano, salt, and red pepper flakes. Simmer until juices have started to evaporate slightly, about 10 minutes.
Stir in the tomato paste and cook 3 minutes more. Cool slightly before using on pizza.
Puree the sauce in a blender or with an immersion blender if you prefer a smoother sauce.
Can be made ahead. Cool, cover, and refrigerate or freeze for longer storage.
Notes
One batch of sauce will do you for 3 to 4 batches of pizza dough, so if you don't use it all in one go, freeze it in small containers to use next week.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 cup.