Heat the olive oil in a non-reactive saucepan (one with a stainless steel finish) over medium-low heat. Cook the garlic in the oil for few minutes, stirring frequently to avoid burning. Pour in the canned tomatoes with their juices, and add the basil and oregano.
Reduce heat to low, and let the sauce simmer for about 30 minutes. Stir occasionally, using a wooden spoon to break up the tomatoes as they cook. Taste and add salt (or other seasonings) as desired. Remove from heat, and serve immediately or store in the fridge or freezer.
Store in a glass jar in the fridge for up to a week. Reheat in a saucepan over medium-low heat, stirring frequently to prevent scorching.
To freeze, let the sauce come to room temperature before transferring to freezer-safe containers. Store for three months or longer. Let the frozen sauce thaw in a bowl of water in the fridge before reheating. If you're short on time, you can reheat from frozen but do this over low heat, stir frequently, and keep a close eye to prevent scorching.
You can easily double or triple this recipe to make sauce in bulk.
Use as the base for homemade pizza or on top of pasta.