Thanks! I put my red sauce recipe for pasta here. For these pizzas, I was using some that had had some meatballs in it (but I ate them all). Generally for pizza I just use crushed tomatoes. Jarred, if I can find them. Then, I just sprinkle a little salt, a little drizzle of oil and some oregano before the rest of the toppings go on, then I put it in the oven. If you like an intense garlic flavor, you might try using a microplane to finely grate the garlic (try a little first, if you haven't tried this technique yet). To drain the oil from the pesto, I just put it in a strainer and let it sit for a while over a little bowl. As for your oil problem, when does the oil go in? Also, how much?
Ah, I use a different red sauce for pizza and for pasta. That sauce sounds great, don't know how I feel about the celery and carrot in it though. We have more or less the same recipe for pizza sauce then. I like an intense garlic flavor, but usually when I make pizza it's for other people too so I try to keep it milder. That will be something to try just for me though! Ah, that's a good idea, thanks for clearing that up. Currently my recipe uses a 1/4 cup and is put in a pot and cooked right with the crushed tomatoes. I notice though that cooking the crushed tomatoes produces some oil too, ideally it would have as little oil as possible.
You might try adding just a little oil at the end and then letting the sauce sit and cool, that way the water in the tomatoes has a chance to evaporate and the oil can be reabsorbed, while still holding the flavor (I'm assuming you're using olive oil?)
I'll be sure to try that the next time I make the sauce and I'll let you know how it turns out. That's a good idea, and yes it's olive oil in the sauce.