Pizza Sauce

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One 15-ounce can crushed Italian plum tomatoes in thick puree

One 15-ounce can plum tomato strips 

1/2 cup basil chiffonade 

1/2 cup extra-virgin olive oil 

1/2 tablespoon Calabrian chile paste 

1 teaspoon flaky sea salt, such as Maldon

1 teaspoon sugar 

4 cloves garlic, peeled and roughly chopped