Bring to boil and lower heat slightly. Simmer, stirring often, until tomatoes have released a good amount of liquid and most of the liquid has evaporated off and you're left with a chunky pizza sauce (20 – 30 minutes). Taste and add more vinegar, sugar, salt or other ingredients to taste.
Notes
If your sauce still has too much liquid, use a slotted spoon to transfer to the crust.