Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot.
Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally.
Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.
This should yield enough for about 8 12-inch pizzas where you need about 6 tablespoons sauce per pizza. You can put what you don’t use in plastic bags in the freezer. I put 6 tablespoons sauce into 8 separate bags. Just run hot water over the bag to thaw.
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