¼ cup olive oil
1 clove garlic, chopped
1 28-ounce can whole tomatoes
1 teaspoon fresh oregano, chopped
3 leaves fresh basil, chopped
Salt to taste

In a large saucepan, sauté garlic in olive oil over high heat for 1 minute. Add tomatoes and liquid, crushing tomatoes by hand. Stir in oregano, basil and salt. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat. Purée by transferring to a blender, or use a hand-held immersion blender.