Start by pouring the can of San Marzano tomatoes into a bowl. Using your freshly washed hands, break the tomatoes apart into smaller chunks. You can decide how large or small to make the chunks based on your personal preference.
Next, mince the garlic and chop the basil.
Pour the olive oil into a medium sized sauce pan and turn to medium-low heat. Once heated, add the minced garlic and allow it to cook for about 30 seconds. Be careful that the garlic doesn't brown or the sauce will have a bitter taste.
Next, add the oregano, crushed red pepper, salt, and tomatoes into the pan and stir until well combined. Continue to cook over low heat for about 20 minutes.
When the sauce has finished cooking, remove it from heat and stir in the basil. Allow it to cool slightly before serving.
Serve with ½ pound of pasta.You can adjust the amount of or eliminate the crushed red pepper if you don't want your sauce to be spicy. The sauce can be stored in the fridge in an airtight container for up to 5 days, and can be stored similarly in the freezer for up to 3 months.