how to improve the consistency of my pizza sauce I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using:

1 can crushed roma tomatoes
3/4 cup garlic
3/4 cup basil
1/4 cup salt
1/4 cup black pepper

Heat until thick


However when I smear the sauce onto the dough and bake it, it never turns out right. Any thoughts? Any suggestions on my recipe would also be great.
The key to good tomato sauce is the rate at which you heat it. The instinct is to just get it boiling and thicken it up in twenty minutes but this results in horrible tomato paste.

Instead, simmer the sauce very slowly for say four hours and you will get a much better result. You can do a big batch and it will keep very well in the freezer.

The long slow heating will make the tomatoes fall apart, but if it's still too chunky then you can always blend the sauce.