Step 1

Preheat the oven to 425°F.

Step 2

On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.

Step 3

Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.

Step 4

Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.

Step 5

Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.

Step 6

Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.