Mark's Pizza Sauce

2- 28 oz cans crushed tomatoes (I prefer Contadina)
1 small can tomato paste
1 large onion chopped
4-6 cloves garlic chopped
1 tsp whole fennel seed
1 1/2 tbls dry Italian seasoning (Penzeys)
1 1/2 tbls dry oregano (Penzeys)
1 tsp sugar
1 tsp salt
1/2 tsp pepper

Warning: I never measure these ingredients, I've been making it for so long....

Sweat onions in EVOO with a little salt and pepper, do not brown. Add garlic and fennel seed and sweat. Add tomatoes and paste, all seasonings, bring to soft boil, reduce to simmer for 90 minutes.

You can deepen the flavor by browning the onions, rusting the paste, add peppers, etc., but I prefer the lighter sweeter taste on pizza. You can also add a dollop of horseradish if you like. To me the key is to not overcook anything, no browning, keep the fresh flavors. Cool it before using if possible, makes the dough cook more evenly.