Set the stovetop to medium and place the sauce pot on the heat.
Mince the garlic and set aside.
If using hing, add it to the dry saucepot when the saucepot reaches temp.
Add olive oil to the saucepot. If using hing, it will start to bubble.
Add the minced garlic and let it sautee slightly in the medium-hot oil.
Add half the salt.
After a few minutes, add the dry spices and let them temper in the oil.
When the spices are fragrant, add the can of tomato sauce.
Stir the tomato sauce into the spices and let it come to temp until it's sputtering.
Lower heat to medium/low (3) so the tomato sauce is still sputtering but won't burn.
Place the splatter guard on top of the sauce pot.
Stir every 15 minutes or so. Adjust the temp to (4) if you want a darker pizza sauce, but you'll have to stir more frequently.
After 60 minutes, the sauce is mostly cooked down.
Taste and add more salt as needed.
Add sugar to reduce acidity and preferred level of sweetness.
After about 60, for a thinner, less browned sauce, you're done. After 90 minutes, the sauce will be cooked down into more of a paste, and slightly browner. Adjust temp and time to preference.