If you're using whole tomatoes, put them in a large bowl and crush them with your hands. Discard any cores.

In a 7-quart or larger saucepot, heat the oil on medium heat. Add the garlic and sauté until lightly golden brown, about 2 minutes. Add the tomatoes and salt. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for 45 min. to 1 hour; the sauce will reduce and thicken slightly but shouldn't get too thick. Stir in the basil, pepper, and oregano. Taste and add more salt as needed.