I have a "house red" that I do as my default workhorse sauce. I make a pretty big batch - freeze 2/3 - and bring out as needed for pizza, garlic bread dipping, or pasta entree.
28oz can Crushed Tomatoes
28oz can Puree Tomatoes
1 tbsp Sugar, olive oil
1 tsp Oregano, onion powder
1/2 tsp dried Basil, thyme, rosemary, garlic powder
4 bay leaves
1 dried Thai pepper crumbled w/seeds. 2 if I want it more like a spicy arrabiata
I'm not very brand loyal on the tomatoes, but I do try to use low sodium options, which crushed and puree typically are anyway. Simmer for 2 hours, it's pretty thick. Don't use much sauce on my pies so the batch lasts me almost a month.