Empty the can of crushed tomatoes into a mixing bowl.

Whisk the tomatoes to smooth out any large chunks.

Add the red wine vinegar, ground black pepper, dried basil (if using), dried oregano (if using), and granulated garlic powder (if using) to the tomatoes.

Whisk all ingredients together until well combined.

Taste the sauce and adjust the seasoning with salt.

If the sauce is too thick, add water a tablespoon at a time until it reaches a slightly thick, easily spreadable consistency.

The sauce can be used immediately, but it will thicken slightly as it sits.

Store any leftover sauce in a container with a lid in the refrigerator for up to 10 days or in the freezer for up to 3 months.