I just came across a recipe via Saveur for an uncooked pizza sauce courtesy of Nancy Silverton's Pizzeria Mozza (a restaurant I absolutely, positively have to visit when I find myself in LA). The argument here is that the uncooked sauce yields a brighter and more vibrant result than that of a sweeter, cooked sauce. And though I have yet to try this for myself, I fully support this idea, 100%. I totally get it.
That said, looks like I'm just going to have to make some pizza!
[sound of crickets]
To make the sauce, put one 28-oz. can of whole peeled San Marzano tomatoes into the bowl of a food processor, along with 1 tbsp. extra-virgin olive oil, 1 tsp. dried basil, 2 minced cloves garlic, and half a grated medium onion. Purée and season with salt and pepper.