To make the sauce:

1. Put olive oil in a pan and roast some garlic for 1-2 minutes. I suggest a tablespoon of minced garlic, but how much garlic depends on how garlic-y you like your pizza sauce to be. Garlic powder and fresh garlic are both fine, since tomato is the main flavor anyway.

2. Add 1 can crushed tomatoes or diced tomatoes, depending on how thick you want it to be. You could also get the canned whole tomatoes and crush them in a bowl before adding to the pan, those tend to be the highest quality tomatoes, but this will take longer to prepare.

3. Add 1 can of tomato paste. Optionally, add some extra water in this step until the sauce gets to the consistency you like. Don't get a can of tomato sauce--it's literally just 1:1 tomato paste:water, so you might as well get tomato paste.

4. Add basil, oregano, and optionally a bit of garlic powder or crushed red pepper. Basil and oregano will both tone down the acidity of the tomato flavor and create the unique flavor that pizza and pasta sauce have. Keep tasting the sauce, and make adjustments by adding more spices, or adding salt and black pepper. Use fresh ground black pepper from a grinder. Optionally, you can add sugar at this stage, but I don't add any sugar.

5. Simmer for 10-15 minutes on low with the pan covered. Taste again. Most likely, you will have to add more basil, so do that. Keep tasting and make any adjustments.

6. At this point you should have a lot of awesome pizza sauce/pasta sauce. If you made more sauce than you needed to cover the pizzas, then just save the sauce/keep it simmering on low until your pizza is done, and dip the pizza in the sauce. Pizza dipped in sauce is awesome.