Heat two tablespoons of olive oil in a medium saucepan on medium heat.
Open your tomato paste in advance and have it ready.
Add the minced garlic and stir.
Cook 10 to 20 seconds until lightly browned but do not burn!
Add the tomato paste. Using a flexible spatula, alternate between spreading it out on the bottom of the pan and stirring it around.
Raw tomato paste tastes icky, like metal, so be sure you cook it until the color lightens slightly and you can smell a tiny bit of carmelization.
Cook 1 to 2 minutes until tomato paste is cooked.
Add the diced or crushed tomatoes and stir until combined.
Add the salt, pepper, crushed red pepper, oregano, basil, fennel seed, sugar, and balsamic vinegar.
Stir until combined and heat until warm.
Use your immersion blender if you want a smoother sauce. You could also put it into a food processor after it cools a bit.
This sauce is now ready for making pizzas.
Once it cools, you can keep it in the refrigerator for a couple of days, or freeze it if you want.