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.