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The best way to thicken marinara sauce for me, without losing any taste is to cook it a little longer. Cooking it longer is just keeping the sauce on simmer, uncovered and stirring it occasionally so its cooking consistently and taking it off the heat when you think it has reached desired thickness.
Marinara sauce is not started with any meat or meat flavoring or onions like a thick tomato sauce for pasta is. Spaghetti sauce starts with sauteing onions and meat such as neck bones, garlic and olive oil in the bottom of a pan before adding the tomato sauce and paste or adding meat balls to flavor the sauce besides the oregano, garlic, basil ...
I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta. The base of my sauces (without any extra veggies or meat for the bolognese) is a can of tomatoes, some tomato paste, white wine, onion, garlic, chili pepper, and herbs.
The key to my garlic sauce is to mince/or run through a garlic press, A LOT of garlic. I use anywhere from 8-10 cloves. Heat 1/4 to 1/3 cups of olive oil over LOW heat in a small saucepan.
Marinara sauce is a specific sauce, made with tomatoes, and probably garlic, onions, and herbs. Spaghetti sauce, in the US, means something tomato-based, possibly with meat. I suppose it's based roughly on marinara or bolognese, depending on what variety you have. Pasta sauce means absolutely any sauce you can put on pasta.
I like to cook from scratch and I like to make my tomato-based pasta sauce (marinara) by cooking fresh tomatoes with herbs etc. However, the cooked tomatoes are always too runny for my taste and lacking the thickness that jarred supermarket alternatives do add to the pasta.
The more concentrated the sauce the more the relaxing effect. Alcohol does this as well, and over-eating can lead to the LES muscle being unable to overcome the pressure. So if you had a big portion of pizza with extra strong tomato sauce and a few beers or glasses of wine it's a triple-whammy.
How much you need will really depend on how much sauce you already have. If it's a single jar of prepared sauce, you'll probably be fine with a small amount like a 14.5 oz can or if you have more, you may need to go with two of them.
Even if you could take all of the extra crap that is in Prego out it would still be Prego, (any canned or bottled sauce will never equal a freshly homemade marinara sauce). Get a can of quality whole tomatoes (no extra ingredients, I like Cento brand) empty them into a bowl and then crush them to a fine pulp with your hands.
Marinara is primarily tomatoes reduced and flavored with onion and Italian herbs like basil and oregano. Enchilada sauce (which means 'in chili') is primarily pureed, rehydrated, toasted, dried peppers, flavored with a little tomato, onion, and Mexican spices such as cumin.